Make an incision in the back of a sole from the head nearly to the tail, then break the bone in three pieces, bread-crumb it and fry as before; when done, take out the pieces of bone and fill with the following: lay two ounces of butter on a plate with half a teaspoonful of chopped parsley, half ditto of chopped tarragon and chervil, two ditto of lemon juice, and a little pepper and salt; put about three parts of it into the sole and mix the remainder with two tablespoonfuls of melted butter, pour round the fish, which is dished without a napkin; put it in the oven a few minutes and serve very hot.
No. 260. Sole à la Meûnière.
Cut the fins off a sole and crimp it on each side by making incisions across it; then rub half a tablespoonful of salt and chopped onions well into it, dip it in flour and broil it over a slow fire; then have ready four pats of butter mixed with the juice of a lemon and a little cayenne pepper; rub it over the sole, which is previously dished up without a napkin, turn the sole over once or twice, put it in the oven a minute and serve very hot.
No. 261. Sole à la Crème d’Anchois.
Boil a sole as usual, and dish it without a napkin; have ready the following sauce: put six spoonfuls of white sauce (No. 7) in a stewpan, with four of white broth; let it reduce a few minutes; then add an ounce of anchovy butter, and two spoonfuls of whipped cream; mix it well, and pour over the fish.
No. 262. Filets de Soles en matelote.
Fillet two soles in the manner described (see Fillets of brill à la juive, No. 225), cut each fillet in halves, flour and egg, and bread-crumb them; fry them of a nice colour in salad oil; when done, dish them on a border of mashed potatoes, and fill the centre with a matelote sauce (see Fillets of brill en matelote, No. 226), and serve very hot.
No. 263. Filets de Soles au gratin.
Fillet two soles; egg and bread-crumb, and fry as above; dish them on a thin border of mashed potatoes, pour the following sauce over them, and cover with bread-crumbs: put twelve tablespoonfuls of brown sauce (No. 1) in a stewpan, and when it boils add a tablespoonful of chopped mushrooms, one do. of Harvey sauce, and one do. of essence of anchovies; let it boil five minutes, season with a little sugar; add two yolks of eggs, put it in the oven ten minutes, pass the salamander over it, and serve very hot.