Having dished and sauced the fillets, set a pyramid of rice à l’Indienne in the middle of the dish, or send the rice to the table separately, in a timbale; either way will be found to answer.
[892—FILETS DE SOLES PERSANE]
Prepare the fillets as in the case of those à la New-burg, but season the sauce with paprika
, and add thereto one oz. of capsicums cut into large dice. Send some pilaff rice with saffron to the table separately.
[300]
][893—FILETS DE SOLES ORLY]
Season the fillets; dip them into batter and, a few minutes before serving, put them into very hot fat. Drain them; dish them on a napkin with fried parsley, and serve a tomato sauce separately.
N.B.—There are several ways of preparing these fillets of sole. Thus they may be simply dipped in milk, dredged, and impaled on a [hatelet]. They may also be [marinaded], treated [à l’anglaise], and twisted into cork-screw shape.
Always, however, dish them on a napkin with fried parsley and, in every case, send a tomato sauce to the table separately.
This last accompaniment is essential.