Modern cookery for private families

once divided if large, and fastened with a slight twine, or a short thin skewer; then egged, crumbed, and fried in plenty of boiling lard; or merely well floured and fried from eight to ten minutes. When the fish are not very large, they are sometimes boned without being parted in the middle, and each side is rolled from the tail to the head, after being first spread with pounded shrimps mixed with a third of their volume of butter, a few bread-crumbs, and a high seasoning of mace and cayenne; or with pounded lobster mixed with a large portion of the coral, and the same seasoning, and proportion of butter as the shrimps; then laid into a dish, with the ingredients directed for the _soles au plat_; well covered with crumbs of bread and clarified butter, and baked from twelve to sixteen minutes, or until the crumbs are coloured to a fine brown in a moderate oven. Footnote 47: A celebrated French cook gives the following instructions for raising these fillets:—“them up by running your knife first between the bones and the flesh, then between the skin and the fillet; by leaning pretty hard on the table they will come off very neatly.” The fillets may likewise be cut into small strips or squares of uniform size, lightly dredged with pepper or cayenne, salt and flour, and fried in butter over a brisk fire; then well drained, and sauced with a good _béchamel_, flavoured with a teaspoonful of minced parsley. SOLES AU PLAT. Clarify from two to three ounces of fresh butter, and pour it into the dish in which the fish are to be served; add to it a little salt, some cayenne, a teaspoonful of essence of anchovies, and from one to two glasses of sherry, or of any other dry white wine; lay in a couple of fine soles which have been well cleaned and wiped very dry, strew over them a thick layer of fine bread-crumbs, moisten them with clarified butter, set the dish into a moderate oven, and bake the fish for a quarter