Fry the fillets in butter and cover with Allemande Sauce to which chopped cooked oysters have been added.
FILLETS OF SOLE WITH RAVIGOTE SAUCE
Fry the fillets in seasoned butter, adding a little lemon-juice when done. Pour over Ravigote Sauce and serve.
FILLETS OF SOLE IN TURBANS
Put the bones and trimmings cut from fillets of sole in cold water to cover, simmer for half an hour, strain, and add a pinch of salt to the liquid. When it boils, put in the fillets rolled up, and fastened with a toothpick. Simmer for ten minutes and prepare a Cream Sauce, using for liquid half fish stock and half milk or cream. Pour over the fish and serve.
FILLETS OF SOLE WITH WINE
Butter a baking-pan, lay the fillets in it, season with salt and pepper, and spread with butter. Add half a cupful of white wine, cover with buttered paper, and bake for five or ten minutes. Take up the fish carefully and add to the liquid a teaspoonful each of butter and flour cooked together. Take from the fire, add the yolk of two eggs, beaten smooth with half a cupful of cream; pour over the fish and serve.
ROLLED FILLETS OF SOLE
Beat together until smooth two tablespoonfuls of anchovy paste, a teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne, and two tablespoonfuls of fresh butter. Spread long narrow fillets of sole with the butter, roll and fasten with wooden tooth-picks. Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in buttered paper if desired. These fillets may be fried in butter with parsley and onions, or dipped in egg and crumbs, and fried in deep fat, or cooked with wine and lemon-juice in stock made from the bone and trimmings, and served with the strained stock thickened with butter and flour cooked together.