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

a matelote sauce (see Fillets of brill en matelote, No. 226), and serve very hot. No. 263. _Filets de Soles au gratin._ Fillet two soles; egg and bread-crumb, and fry as above; dish them on a thin border of mashed potatoes, pour the following sauce over them, and cover with bread-crumbs: put twelve tablespoonfuls of brown sauce (No. 1) in a stewpan, and when it boils add a tablespoonful of chopped mushrooms, one do. of Harvey sauce, and one do. of essence of anchovies; let it boil five minutes, season with a little sugar; add two yolks of eggs, put it in the oven ten minutes, pass the salamander over it, and serve very hot. No. 264. _Filets de Soles à la Maître d’Hôtel._ Fillet a pair of soles as before (but neither cut them or bread-crumb them), rub an ounce of butter into a sauté-pan, then lay in the fillets, the skin side downwards, and sprinkle chopped parsley, pepper, salt, and the juice of a lemon over them; then place them over a slow fire; turn them when about half done (they must be kept quite white); when done, lay the fillets on a cloth, cut them in halves slantingly, and dish them round without a napkin; then place them in a hot closet; then put ten tablespoonfuls of melted butter, and two do. of white sauce (No. 7) into the same sauté-pan, with a little more lemon-juice and chopped parsley; boil it two minutes; then add two pats of butter, a little sugar and salt, and four tablespoonfuls of milk; pour over the fillets, and serve directly. No. 265. _Filets de Soles à la Hollandaise._ Fillet two soles and lay them in a sauté-pan, well buttered, sprinkle a little pepper, salt, and the juice of half a lemon over them; place them on the fire, and cook them quite white; when done, lay them on a cloth, cut them in halves slantingly, and dish them round; when ready to serve, pour some sauce Hollandaise over them (No. 66). No. 266. _Filets de Soles à l’Italienne._ Fillet two soles,