Choice Cookery

cayenne; mix, spread on the fish, envelop each piece in a well-buttered case, fasten up (by pinching the paper well), and bake half an hour. Serve in the papers. _Fillet of Sole a la Normande._--In speaking of sole, one of course means the flounder, which is coming to be called the American sole, and when filleted does make a fair substitute for the real thing, and it is suitable for cooking in every way that the English sole can be used, except whole. A boiled flounder without filleting, or a flounder fried whole, as is so often done with sole, would be very coarse. Fillet two flounders (in cities this will be done by the fishmonger, but in the country it may have to be done in the kitchen, therefore directions for doing it will be appended), lay the fillets, neatly trimmed and shaped, into a thickly buttered pan or dish--either fire-proof porcelain or any other that can go to table--pour over them a glass of sherry and four tablespoonfuls of consomme; cover with oiled paper, and bake ten minutes in a moderate oven; take out the pan, pour over the fillets half a pint of _sauce Normande_; return to the oven for five minutes, and serve in the pan. _Sole a l'Horly._--Make a frying batter thus: mix one tablespoonful of milk with two ounces of flour and a tablespoonful of salad oil to a smooth paste; then add two yolks of eggs, and the whites whipped firm, with a quarter of a saltspoonful of salt; mix with an upward movement of the spoon, so as not to deaden the whites of eggs. Set it aside while you prepare the sole. Mix a tablespoonful of salad oil, a teaspoonful of Chili vinegar, a teaspoonful of tarragon vinegar, a teaspoonful of parsley and one of onion chopped exceedingly fine, a scant saltspoonful of salt, and a quarter one of pepper. Mix all together, then cut the fillets in half, trimming away all ragged appearance, and lay them for fifteen minutes in the mixture (called a marinade); take them out, drain them