A guide to modern cookery

fillets of sole, tossed in butter, should be laid in the middle and coated with brown butter. 898—FILETS DE SOLES POMPADOUR Treat the fillets with butter and bread-crumbs, and grill them. Garnish them all round with a thread of very firm Béarnaise tomatée. Dish and surround them with a border of Château potatoes (No. 2208). Lay a fine slice of truffle, moistened with melted meat-glaze, on each fillet. 899—FILETS DE SOLES RACHEL Coat the fillets with some delicate fish forcemeat; put four slices of truffle on the forcemeat of each of the fillets; fold the latter, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut, cut into small pieces. Arrange the fillets in an oval on a dish, and coat them with white-wine sauce combined with one tablespoonful of freshly-cooked and uncooled asparagus-heads, and one tablespoonful of truffle in dice per every one-half pint of the sauce. 900—FILETS DE SOLES VÉNITIENNE Fold the fillets, and poach them in fish _fumet_. Arrange them in a circle on a dish, alternating them with thin crusts, in the shape of hearts, fried in butter. Coat with Venetian sauce combined with the reduced cooking-liquor of the fillets. 901—FILETS DE SOLES VERDI Prepare a garnish of macaroni cut into dice; cohere this with cream and grated Gruyère and Parmesan, and add three oz. of lobster meat and one and one-half oz. of truffles in dice per every one-half lb. of the macaroni. Poach the fillets of sole in fish _fumet_, keeping the fillets in their natural state. Lay the macaroni very evenly on the dish; set the poached fillets of sole upon it; coat with Mornay sauce, and set to glaze quickly. 902—FILETS DE SOLES VICTORIA Fold the fillets, and poach them in fish _fumet_. Arrange them in an oval on a dish, and garnish the centre with three oz. of the meat from the tail of the spiny lobster, and one oz. of truffle in dice per every four fillets. Coat the fillets and the garnish with Victoria sauce, and set to