Fry the fillets in olive-oil, seasoning with salt and pepper, cool, and cut into small pieces. Add four anchovies cut into small bits, pour over a French dressing and serve with toasted crackers.
FILLETS OF SOLE IN CASES
Fry in butter one cupful of chopped mushrooms, two tablespoonfuls of chopped onion, and one tablespoonful of minced parsley, seasoning with pepper and salt. Cut the soles in fillets, spread with the mixture, tie with thread, put into a buttered pan, cover, and bake. Put each fillet into a small paper case, fill with Cream Sauce, lay a mushroom on the top of each, and serve.
FILLETS OF SOLE WITH FINE HERBS
Prepare according to directions given for Fillets of Sale à la Joinville—II, adding to the sauce a chopped onion and two shallots browned in butter, with twice the quantity of chopped mushrooms, and a bean of garlic. Season with salt, pepper, and minced parsley.
SOLES WITH FINE HERBS
Trim the fish and put into a buttered baking-pan, sprinkling with chopped mushrooms, parsley, and grated onion. Season with salt, pepper, and grated nutmeg, add enough white wine to keep from burning, cover with buttered paper, and bake. Take up the fish and add the drained liquid to a cupful of Allemande Sauce and reheat. Take from the fire, add a tablespoonful of butter, the juice of half a lemon, and a teaspoonful of minced parsley. Pour over the fish and serve.
FILLETS OF SOLE WITH MUSHROOMS
Bake the fillets for ten minutes and cool. Cook together one tablespoonful each of butter and flour, add half a cupful of stock and half a cupful of cream. Cook until thick, stirring constantly. Add a pound of fresh mushrooms chopped fine and simmer until the mushrooms are cooked. Cool the mushroom mixture and spread upon the fillets. Set the baking-pan into another of hot water, reheat in the oven, and serve with Hollandaise Sauce.