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

sufficient, and would do for several occasions. No. 259. _Sole à la Colbert._ Make an incision in the back of a sole from the head nearly to the tail, then break the bone in three pieces, bread-crumb it and fry as before; when done, take out the pieces of bone and fill with the following: lay two ounces of butter on a plate with half a teaspoonful of chopped parsley, half ditto of chopped tarragon and chervil, two ditto of lemon juice, and a little pepper and salt; put about three parts of it into the sole and mix the remainder with two tablespoonfuls of melted butter, pour round the fish, which is dished without a napkin; put it in the oven a few minutes and serve very hot. No. 260. _Sole à la Meûnière._ Cut the fins off a sole and crimp it on each side by making incisions across it; then rub half a tablespoonful of salt and chopped onions well into it, dip it in flour and broil it over a slow fire; then have ready four pats of butter mixed with the juice of a lemon and a little cayenne pepper; rub it over the sole, which is previously dished up without a napkin, turn the sole over once or twice, put it in the oven a minute and serve very hot. No. 261. _Sole à la Crème d’Anchois._ Boil a sole as usual, and dish it without a napkin; have ready the following sauce: put six spoonfuls of white sauce (No. 7) in a stewpan, with four of white broth; let it reduce a few minutes; then add an ounce of anchovy butter, and two spoonfuls of whipped cream; mix it well, and pour over the fish. No. 262. _Filets de Soles en matelote._ Fillet two soles in the manner described (see Fillets of brill à la juive, No. 225), cut each fillet in halves, flour and egg, and bread-crumb them; fry them of a nice colour in salad oil; when done, dish them on a border of mashed potatoes, and fill the centre with