A guide to modern cookery

boil, and then poach gently for ten minutes with lid on. Drain and dish on a napkin with very green parsley all round. Serve at the same time some plainly boiled potatoes, freshly done, and two oz. of melted butter. 830—SOLE SAINT-GERMAIN Season the sole; dip it in melted butter, and cover it with fresh bread-crumbs, taking care to pat the latter with the flat of a knife, in order that they may combine with the butter to form a kind of crust. Sprinkle with some more melted butter, and grill the fish gently so that its coating of bread-crumbs may acquire a nice golden colour. Dish the sole, and surround it with potatoes turned to the shape of olives, and cooked in butter. Send a Béarnaise sauce to the table separately. 831—SOLE FLORENTINE Poach the sole in a fish _fumet_ and butter. Spread a layer of shredded spinach, stewed in butter, on the bottom of a dish; place the sole thereon; cover it with Mornay sauce; sprinkle with a little grated cheese, and set to glaze quickly in the oven or at a salamander. 832—SOLE MONTREUIL Poach the sole in one-sixth pint of fish _fumet_, one-sixth pint of white wine, and one-half oz. of butter. Drain as soon as poached, and surround with potato-balls the size of walnuts, cooked in salted water, and kept whole. Cover the sole with white-wine sauce, and lay a thread of shrimp sauce over the garnish. 833—SOLE AU GRATIN Partly separate the fillets from the bones on the upper side of the fish, and slip a lump of butter, the size of a walnut, under each. This done, place the sole on a well-buttered gratin dish, on the bottom of which a pinch of chopped shallots and parsley has been sprinkled, together with one or two tablespoonfuls of Gratin sauce. Lay four cooked mushrooms along the sole, and surround it with one oz. of raw mushrooms, cut into rather thin slices. Add two tablespoonfuls of white wine; cover the sole with Gratin sauce; sprinkle with fine raspings followed by melted butter, and set the