A guide to modern cookery

their natural state, they are stuffed and folded over, or they are simply folded over without being stuffed, each of which methods of preparation will be specially referred to in the recipes. Whatever be the method adopted, always skin the fillets thoroughly; _i.e._, remove the thin membrane which lies beneath the skin, the tendency of which, during the cooking process, is to shrink and thereby disfigure the fillet. This done, flatten out the fillets with the broad side of a wet knife, and trim them slightly if necessary. The poaching of fillets of sole must be effected without allowing the cooking-liquor to boil, the object being to prevent the pieces losing their shape. Fillets should also be kept very white. In cases where the exact amount of the poaching-liquor is not given, allow one-quarter pint to every four fillets, _i.e._, to every sole. 865—FILETS DE SOLES AMÉRICAINE Arrange the folded fillets in a deep, buttered dish, and poach them in fish _fumet_. Drain, and dish them in the form of an oval, letting them overlap one another with their tail-ends hidden. Garnish the centre of the dish with slices of lobster prepared à l’américaine (No. 939), and coat the whole with the lobster’s sauce. 866—FILETS DE SOLES ANGLAISE Treat the fillets _à l’anglaise_ with fresh and fine bread-crumbs. Pat the bread-crumbs over the egg with the flat of a knife, that the two may be well combined; and, with the back of a knife, criss-cross the coating of the fillets. Cook them gently in clarified butter. Serve on a hot dish, and sprinkle the fillets with half-melted butter à la maître-d’hôtel. 867—FILETS DE SOLES ANDALOUSE Coat the upper sides of the fillets with fish forcemeat combined, per pound, with three oz. of chopped capsicum. Roll them up, after the manner of a scroll (see No. 914), and smooth the forcemeat on the top. Poach the fillets in butter and fish _fumet_. The following should have been prepared beforehand:—(1) As many small half-tomatoes, stewed in butter and garnished by means of rizotto with capsicums, as there are fillets of sole; (2)