Choice Cookery

on a sieve, and then dip each fillet in the batter. This batter should be just thick enough to coat the fish and run slowly off, not cling in a thick paste round it. A French rule for testing the thickness of frying batter is to dip a spoon in it and then let a drop run off the end on a plate; if it drops freely, yet keeps a beadlike form, it is right. Fry each fillet in a wire basket three minutes in very hot deep fat. Serve with fried parsley. _Turbans of Sole a la Rouennaise._--As these require a little of the same mixture as would be used for lobster cutlets or croquettes, it is good management to have them when lobster is required for something else. The mixture for the cutlets is made as follows (less than a fourth of it would be required for the turbans): remove all the flesh from a boiled hen lobster; chop it small; wash, dry, and pound the coral, with an ounce of butter; take one gill of white sauce, mix the lobster coral and a tablespoonful of cream with it, and boil five minutes; mix in the lobster with a little salt (unless the lobster is salt enough) and a grain of cayenne. This made into cutlets, egged, crumbed, and fried, is excellent, but our purpose now is to use it for stuffing. Take as many fillets of sole as required, spread the lobster mixture on each, roll them up, run a toothpick through them to keep them in shape; trim till each will stand; put them on a buttered baking-sheet, cover with buttered paper, and bake ten minutes. Chop up two truffles, two hard-boiled yolks of eggs, and a tablespoonful of parsley, each chopped separately. Take up the turbans, pour over them half a pint of cardinal sauce, and ornament the turbans, one with the truffles, one with the yolk of egg, and one with parsley; so on alternately. _Directions for Filleting Flounders._--Take a sharp knife, cut away the fins all round the fish, and split the flounder