A guide to modern cookery

with the dice, prepared as directed above. 891—FILETS DE SOLES ORIENTALE Prepare the fillets exactly as those à la New-burg, but season the sauce with curry. Having dished and sauced the fillets, set a pyramid of rice à l’Indienne in the middle of the dish, or send the rice to the table separately, in a timbale; either way will be found to answer. 892—FILETS DE SOLES PERSANE Prepare the fillets as in the case of those à la New-burg, but season the sauce with paprika, and add thereto one oz. of capsicums cut into large dice. Send some pilaff rice with saffron to the table separately. 893—FILETS DE SOLES ORLY Season the fillets; dip them into batter and, a few minutes before serving, put them into very hot fat. Drain them; dish them on a napkin with fried parsley, and serve a tomato sauce separately. N.B.—There are several ways of preparing these fillets of sole. Thus they may be simply dipped in milk, dredged, and impaled on a _hatelet_. They may also be _marinaded_, treated _à l’anglaise_, and twisted into cork-screw shape. Always, however, dish them on a napkin with fried parsley and, in every case, send a tomato sauce to the table separately. This last accompaniment is essential. 894—FILETS DE SOLES OLGA, otherwise “OTERO” Bake beforehand, in the oven, as many fine, well-washed potatoes as there are fillets of sole. As soon as they are done, remove a piece of the baked shell, and withdraw the pulp in such wise as to leave nothing but the long, parched shells. Fold the fillets, and poach them with a little excellent fish _fumet_. Garnish the bottom of each prepared shell with a tablespoonful of shelled shrimps’ tails, cohered with a white-wine sauce. Put a poached fillet of sole upon this garnish; cover with sufficient Mornay sauce to completely fill the shell; sprinkle with grated cheese, and glaze quickly. Dish on a napkin the moment the fillets have been taken from the oven, and serve immediately. 895—FILETS DE SOLES POLIGNAC Fold the fillets, and poach them in one-quarter pint of white wine,