A guide to modern cookery

a few tablespoonfuls of the cooking-liquor of mushrooms, and a piece of butter about the size of a walnut. Dish the fillets in an oval. Reduce the cooking-liquor to half; thicken it by means of two tablespoonfuls, bare, of fish velouté; finish the sauce with one oz. of butter, and add thereto three small, cooked, finely-minced mushrooms, and one tablespoonful of a _julienne_ of truffles. Coat the fillets with sauce, and set to glaze. 896—FILETS DE SOLES PAYSANNE For the fillets of soles, cut two small carrots, two new onions, a stick of celery, and the white of one leek in _paysanne_ fashion. Season these vegetables with a very little table-salt and a pinch of sugar; stew them in butter; moisten sufficiently to cover them with lukewarm water; and add a few pieces of broccoli, a tablespoonful of peas, and the same quantity of French beans cut into lozenges. Complete the cooking of the vegetables while reducing the cooking-liquor. Season the fillets of sole, and lay them on a buttered earthenware dish. Pour thereon the garnish of vegetables; put the cover on the dish, and gently poach the fillets. When they are cooked, tilt the dish so as to pour all the liquor away into a vegetable-pan; this done, reduce the liquor to one-fifth pint, and add to it three oz. of butter. Pour this sauce into the dish containing the fillets and the vegetable garnish, and serve immediately. 897—FILETS DE SOLES EN PILAW A LA LEVANTINE Cut the fillets into collops, and toss these in butter. Prepare some pilaff rice after the usual recipe (No. 2255), and add thereto one oz. of capsicum cut into dice. Also toss in butter one and one-half oz. of egg-plant, cut into dice and seasoned, and put these with the fillets of sole. Mould the rice into a border round the dish; put the fillets and the egg-plant in the middle, and coat the two with curry sauce without letting the latter touch the rice. N.B.—In the case of pilaff rice with fillets of sole, the rice should border the dish, and the