A guide to modern cookery

two, white and brown. Lay a thin strip of anchovy fillet between each of the fillets of sole; deck those of the latter coated with white sauce with a slice of truffle, and those coated with brown sauce with a star of _blanched_ tarragon leaves. 887—FILETS DE SOLES MIRAMAR Divide each of the fillets into slices; season them and cook them in butter. Cut fifteen roundels (one-third inch thick) of egg-plant; season, dredge, and toss them in butter, taking care to keep them very crisp. Take a timbale of suitable size, and line its sides with a layer (three-quarters inch thick) of pilaff rice. Put the roundels of egg-plant and the sliced fillets of sole (mixed and tossed together for a moment) in the middle of the dish. Just before serving, sprinkle with one oz. of lightly-browned butter. 888—FILETS DE SOLES AUX HUÎTRES Open and poach twelve oysters. Poach the fillets of sole, folded, in the oyster liquor strained through linen, and a piece of butter as large as a walnut. Arrange in an oval on a dish; garnish the centre with the poached oysters (cleared of their beards), and coat the fillets of sole and the oysters with Normande sauce combined with the reduced cooking-liquor of the fillets. 889—FILETS DE SOLES NELSON Fold the fillets, and poach them in fish _fumet_. Arrange them in a circle on a dish; coat them with white-wine sauce, and glaze quickly. Garnish the centre of the dish with a pyramid of potato-balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt. 890—FILETS DE SOLES NEW-BURG Prepare a lobster à la New-burg, in accordance with one of the recipes given (No. 948 and 949). Cut the tail into as many slices as there are fillets of sole, and keep them hot. Cut the remainder of the lobster meat into dice, and add these to the sauce. Fold the fillets of sole, and poach them in fish _fumet_. Arrange them in an oval on a dish; lay a slice of lobster upon each fillet, and coat with the lobster-sauce combined