A guide to modern cookery

add the reserved minced mushrooms and two tablespoonfuls of freshly-cooked and well-drained asparagus-heads, uncooled. Serve the fillets of sole on an earthenware dish, coat them with the above garnish, and set to glaze quickly in a fierce oven or at the salamander. 881—FILETS DE SOLES MARINETTE Poach a sole in fish _fumet_ and the cooking-liquor of mushrooms, and drain it on a napkin. When it is still lukewarm, carefully raise its fillets and trim them. Break an egg into a bowl; beat it well, and add enough grated Gruyère and Parmesan to it (mixed in equal quantities) to produce a dense paste. Mix a dessertspoonful of cold Béchamel sauce with this paste; add salt and cayenne pepper; spread an even thickness of one inch of it over two of the fillets of sole; lay thereon the two remaining fillets, and put aside in the cool. When the egg and cheese paste is very stiff, dip the fillets in a Villeroy sauce, and leave the latter to cool. Then treat the stuffed and sauced fillets _à l’anglaise_, and fry them, just before serving, in very hot fat. Dish on a napkin with very green parsley all round. 882—FILETS DE SOLES MARIE STUART Fold the fillets, and poach them in fish _fumet_. Arrange them in an oval on a dish; coat them with the sauce given under “Filets de soles à la New-burg” (No. 890), and place on each fillet a quenelle of fish forcemeat in the shape of a quoit and decked with a slice of truffle. These quenelles should, if possible, be poached just before dishing up, and well drained before being laid on the fillets of sole. 883—FILETS DE SOLES MIGNONETTE Cook the fillets in butter, and set them in a hot timbale. Surround them with potato-balls the size of peas, raised by means of the round spoon-cutter, and cooked beforehand in butter. Lay upon the fillets eight or ten slices of fresh truffle heated in one-sixth pint of very light meat-glaze. Finish the glaze in which the slices of truffle have been heated with two-thirds oz. of butter