The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

put four spoonfuls of stock and two of brown sauce in the sauté-pan, boil it five minutes, keeping it stirred, then add the juice of half a lemon, a teaspoonful of chopped mushrooms, one of chopped parsley, one of essence of anchovies, and a little sugar and cayenne pepper; pour the sauce round the fish, place it again in the oven for a quarter of an hour, pass the salamander over it and serve very hot. No. 253. _Sole à la Poltaise._ Trim a fine sole and make an incision down the back clearing the meat from the bone, then melt two ounces of butter, and mix with it a teaspoonful of chopped eschalots, one of chopped mushrooms, one of chopped parsley, and a glass of sherry; put the sole in a dish and pour the butter, etc., over it, sprinkle a few bread crumbs on it and put it in the oven twenty minutes or half an hour; when done pour a little anchovy sauce (No. 72) over it, and brown it lightly with the salamander. No. 254. _Sole à la Hollandaise._ Plain boil a sole in salt and water and pour the sauce over it (see Turbot à la Hollandaise, No. 206). No. 255. _Sole aux fines herbes._ Boil a sole as before (if the sole is very fresh it may be put in boiling water, but it is best to let it only simmer) in salt and water, and dish it without a napkin; have ready the following sauce: put in a stewpan six teaspoonfuls of chopped onions and a piece of butter, fry the onions a light brown, then add eight tablespoonfuls of brown sauce (No. 1), and let it boil at the corner of the stove ten minutes, then add a teaspoonful of chopped mushrooms, half ditto of chopped parsley, one ditto of essence of anchovies, and the juice of a quarter of a lemon; pour it over the fish and serve. This sauce must be rather thick but not too much so. No. 256. _Sole à la Maître d’Hôtel._ Boil the sole as above