A guide to modern cookery

about to serve drop a pinch of chopped parsley upon each fillet. _Or_, poach the fillets with chopped shallots, and increase the moistening. As soon as the fillets are ready, drain off their cooking-liquor into a vegetable-pan; reduce it speedily to one-third, and add a few drops of meat-glaze, a little lemon juice, one-half oz. of butter, and one pinch of chopped parsley. Coat the fillets, and set to glaze quickly. N.B.—Sole à la Bercy may be prepared after either of the two methods. 875—FILETS DE SOLES DEJAZET Treat the fillets of sole _à l’anglaise_ and grill them as explained under No. 830. Dish them, cover them thinly with half-melted tarragon butter, and deck each fillet with five or six parboiled, tarragon leaves. 876—FILETS DE SOLES GRAND DUC Fold the fillets of soles over, and poach them in fish _fumet_ and the cooking-liquor of mushrooms. Arrange them in an oval on a dish, with their tails pointing inwards; place a fine slice of truffle in the middle of each fillet, and between each of the latter three shelled crayfishes’ tails. Coat with Mornay sauce, and set to glaze quickly. When taking the dish from the oven, set in its centre a fine heap of very green asparagus-heads, cohered with butter at the moment of dishing. 877—FILETS DE SOLES JOINVILLE Select some fine fillets of soles; fold them, and poach them in the cooking-liquor of mushrooms, and butter, taking care to keep them very white. Arrange them in an oval, with their tails pointing upwards and the carapace of a crayfish fixed on each fillet; and garnish the middle of the dish with a _salpicon_ or a short _julienne_, consisting of one and one-half oz. of cooked mushrooms, one-half oz. of truffle, and one and one-half oz. of shrimps’ tails cohered by means of a few tablespoonfuls of Joinville sauce. Coat the fillets and the garnish with the same sauce, and deck each fillet with a fine slice of truffle coated with meat-glaze. They may also be served after the old-fashioned way, as follows:— Set the garnish in the middle of