Simmer the prepared fillets in salted and acidulated water to cover, seasoning with salt and pepper, sliced onion, cloves, and parsley. Cook together a tablespoonful each of butter and flour and add one cupful of cream and half a cupful of stock. Cook until thick, stirring constantly. Take from the fire, season with salt and pepper, and add the yolks of two eggs beaten smooth with a teaspoonful of lemon-juice and a tablespoonful of melted butter. Pour the sauce over the fillets and serve.
SOLE À LA DIEPPOISE
Butter a baking-dish, sprinkle with chopped shallot, and lay upon it the fillets of three soles. Add half a wineglassful of white wine and three tablespoonfuls of mushroom liquor. Cook for six minutes, take up, and reduce the liquid half by rapid boiling. Add to it one cupful of Allemande Sauce, a dozen cooked mussels or oysters, and half a dozen small cooked mushrooms. Take from the fire, add a tablespoonful of butter and the juice of half a lemon. Pour over the fish and serve.
FILLETS OF SOLE À LA FRANÇAISE
Fry the fillets with a chopped onion and a tablespoonful of chopped parsley in seasoned butter. Serve with Italian Sauce.
FILLETS OF SOLE À L'ITALIENNE
Arrange the prepared fillets in a buttered saucepan, with salt, pepper, chopped onion, and half a cupful of white wine. Cook for ten minutes and drain carefully, reserving the liquid. Add four tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley, and the juice of half a lemon. Pour over the fish and serve.
FILLETS OF SOLE À LA JOINVILLE
Season the prepared fillets with salt, pepper, and grated nutmeg, and put into a buttered baking-pan with a tablespoonful of butter and half a cupful of white wine. Cover, cook for ten minutes, and drain, reserving the liquid. Arrange on a serving-dish and cover with cooked mushrooms, oysters, and lobster. Cook together two tablespoonfuls each of butter and flour, add the fish gravy and two cupfuls of white stock, and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs beaten with the juice of half a lemon, two tablespoonfuls of butter, a pinch of red pepper, and enough pounded lobster coral to tint. Pour the sauce over the fish and serve.