A guide to modern cookery

and a few drops of lemon juice, and pour it over the fillets and their garnish. Serve very hot. 884—FILETS DE SOLES MIMI Divide a live lobster into two, lengthwise, and prepare it à l’américaine, taking care to keep the sauce short. When the lobster is cooked, take the meat from the tail; cut it into as many slices as there are fillets of sole, and keep them hot. Remove all the meat from the claws, and that remaining in the carcass; pound all of it smoothly, add two tablespoonfuls of cream, and rub through a fine sieve. Prepare a garnish of spaghetti with cream, and add thereto the purée of lobster. Fold the fillets of sole, and poach them in Chablis wine and butter. All this being done, lay the two emptied halves of the lobster on a napkin lying on a dish, setting them back to back. Fill these lobster shells to the brim with the prepared garnish of spaghetti. Upon this garnish lay the poached fillets of sole, sandwiching a slice of lobster between every two; besprinkle the whole with a short and fine _julienne_ of very black truffle. Send the lobster sauce, finished with a few tablespoonfuls of cream, to the table separately. Proceed as quickly as possible with the dishing up, in order that the dish may reach the table very hot. 885—FILETS DE SOLES MEXICAINE Coat the fillets with fish forcemeat, and roll them to resemble scrolls (see No. 914). Poach them in fish _fumet_ as directed for the _paupiettes_. Lay each rolled fillet in a grilled mushroom garnished with one-half tablespoonful of peeled, pressed, and _concassed_ tomato cooked in butter, and arrange them in an oval on a dish. Coat them with Béchamel sauce combined with a purée of tomatoes and capsicums cut into small dice, in the proportion of two tablespoonfuls of the purée and two-thirds oz. of the capsicums per pint of the sauce. 886—FILETS DE SOLES MIRABEAU Poach the fillets, left in their natural state, in fish _fumet_. Dish them and coat with white wine and Genevoise sauces, alternating the