A guide to modern cookery

under “Fish à la Meunière” (No. 778), “Sole Dorée” is a sole fried in clarified butter, dished dry, and garnished with slices of carefully peeled lemon. 825—SOLE DUGLÉRÉ All fish treated after this recipe, with the exception of soles, should be divided up. Put the sole in a buttered dish with one and one-half oz. of chopped onion, one-half lb. of peeled and _concassed_ tomatoes, a little roughly-chopped parsley, a pinch of table salt, a very little pepper, and one-eighth pint of white wine. Set to poach gently, and then dish the sole. Reduce the cooking-liquor; thicken it with two tablespoonfuls of fish velouté; complete with one oz. of butter and a few drops of lemon juice, and cover the fish with this sauce. 826—SOLE GRILLÉE Season the sole; sprinkle oil thereon, and grill the fish very gently. Send it, garnished with slices of lemon, on a very hot dish. 827—SOLE GRILLÉE, AUX HUÎTRES A L’AMÉRICAINE This sole may be either grilled or poached, almost dry, in butter and lemon juice. With the procedure remaining the same, it may also be prepared in fillets. Whatever be the mode of procedure, serve it on a very hot dish, and surround it at the last moment with six oysters poached in a little boiling Worcestershire sauce. Cover the sole immediately with very hot fried bread-crumbs, and add thereto a pinch of chopped parsley. 828—SOLE A LA FERMIÈRE Put the sole, seasoned, on a buttered dish with a few aromatics. Add one-third pint of excellent red wine, and poach gently with lid on. Dish up; strain the cooking-liquor, and reduce it to half; thicken it with a lump of _manied_ butter the size of a hazel-nut, and finish the sauce with one oz. of butter. Encircle the sole with a border of mushrooms sliced raw and tossed in butter. Pour the prepared sauce over the sole, and set to glaze quickly. 829—SOLE A LA HOLLANDAISE Break the spine of the sole by folding it over in several places. Put the fish in a deep dish; cover it with slightly salted water; set to