Fillet a pair of soles as before (but neither cut them or bread-crumb them), rub an ounce of butter into a sauté-pan, then lay in the fillets, the skin side downwards, and sprinkle chopped parsley, pepper, salt, and the juice of a lemon over them; then place them over a slow fire; turn them when about half done (they must be kept quite white); when done, lay the fillets on a cloth, cut them in halves slantingly, and dish them round without a napkin; then place them in a hot closet; then put ten tablespoonfuls of melted butter, and two do. of white sauce (No. 7) into the same sauté-pan, with a little more lemon-juice and chopped parsley; boil it two minutes; then add two pats of butter, a little sugar and salt, and four tablespoonfuls of milk; pour over the fillets, and serve directly.
No. 265. Filets de Soles à la Hollandaise.
Fillet two soles and lay them in a sauté-pan, well buttered, sprinkle a little pepper, salt, and the juice of half a lemon over them; place them on the fire, and cook them quite white; when done, lay them on a cloth, cut them in halves slantingly, and dish them round; when ready to serve, pour some sauce Hollandaise over them (No. 66).
No. 266. Filets de Soles à l’Italienne.
Fillet two soles, and cook them as in the last; dish them up in the same manner; place them in the hot closet; then put a teaspoonful of chopped eschalots in the sauté-pan, with two spoonfuls of white wine; stir it over the fire a minute, then add six tablespoonfuls of melted butter, two of white sauce, and four of white broth, with a teaspoonful of chopped mushrooms, half do. chopped parsley, a little lemon-juice, and two spoonfuls of cream; when ready to serve, pour the sauce over the fish.
No. 267. Filets de Soles en ravigote.
Fillet and dress the soles as for Filet de soles à l’Italienne; then put ten tablespoonfuls of white sauce (No. 7), and six of white broth in the sauté-pan; then mix half a teaspoonful of chopped parsley, half do. of chopped chervil, and half do. of chopped tarragon, with two ounces of fresh butter, a little pepper and salt, and two teaspoonfuls of tarragon vinegar; boil the sauce in the sauté-pan three minutes, keeping it stirred, then add the butter thus prepared with it; stir it over the fire another minute, and when ready to serve, pour it over the fillets.
No. 268. Filets de Sole à la Orlie.
Fillet two soles and cut them in halves lengthwise, then lay them in a basin with an onion cut in slices, a little parsley, thyme, bay-leaf, two wine-glasses of vinegar, and a little pepper and salt; let it remain thus two hours, then dry them in a cloth; flour, egg, and bread-crumb them, and fry in oil; dish them round without a napkin; then put four tablespoonfuls of tomata sauce (No. 37) in a stewpan, with one of Harvey sauce, and two of good stock; boil three minutes; finish with a little sugar, and pour it in the dish, but not over the fish. This sauce requires to be rather thin.
No. 269. Filets de Soles à la Réform.