A guide to modern cookery

glaze quickly. 903—FILETS DE SOLES VÉRONIQUE Raise the fillets of a fine sole; beat them slightly; fold and season them, and put them in a special earthenware, buttered dish. With the bones, some of the trimmings of the fish, a little minced onion, some parsley stalks, a few drops of lemon juice, and white wine and water, prepare two spoonfuls of _fumet_. This done, strain it over the fillets, and poach them gently. Drain them carefully; reduce the _fumet_ to the consistence of a syrup, and finish it with one and one-half oz. of butter. Arrange the fillets in an oval on the dish whereon they have been poached; cover them with the buttered _fumet_, and set to glaze quickly. When about to serve, set a pyramid of skinned and very cold muscadel grapes in the middle of the dish. Put a cover on the dish, and serve immediately. 904—FILETS DE SOLES WALEWSKA Poach the fillets in fish _fumet_, keeping them in their natural state. Dish, and surround them with three _langoustines’_ tails cut into two lengthwise, and stewed in butter (with lid on) with six fine slices of raw truffle. Coat with a delicate Mornay sauce, and set to glaze quickly. N.B.—The Mornay sauce may, according to circumstances, be combined with one and one-half oz. of _langoustine_ butter per pint. 905—FILETS DE SOLES WILHELMINE Prepare some potato shells as directed under “Filets de soles Olga” (No. 894). Garnish them with a tablespoonful of cucumber with cream; put a fillet of sole into each garnished shell, a fine Zeeland oyster on each fillet, and cover with Mornay sauce. Set to glaze quickly, and dish on a napkin. =Various Preparations of Soles and Fillets of Sole.= 906—MOUSSELINES DE SOLES The directions given under “_Mousselines de_ Saumon” (No. 797) apply in all circumstances to _Mousselines_ of Sole. I shall therefore refrain from repeating the recipe, since, the quantities remaining the same, all that is needed is the substitution of the meat of sole for that of salmon. Thus, I shall only state here, by way of reminding the reader, that these excellent