1127. Fillets Of Soles, A La Maitre D' Hotel

Trim the fillets neatly, take hold of both ends (keeping the whitest side uppermost), and bring them together, one overlaying the other; then place them in a sautapan with some clarified butter, season with pepper and salt, chopped parsley, and a little lemon-juice, simmer them over the fire for ten minutes, and when done, drain and dish them up in a close circle; pour some Maitre-d' hotel sauce (No. 43) over them, and serve.

Note. -Fillets of soles prepared as the foregoing, may also be served with either of the following sauces : - Ravigotte, Italian, Aurora, Pas-caline, Crayfish, Oyster, Shrimp, and Dutch.

1128. Fillets Of Soles, A La Venitienne

Fillet four soles, trim the fillets, and place one half in a sautapan, with some clarified butter, lemon-juice, pepper and salt, in the manner directed in the foregoing case ; simmer the remainder (without trimming them) also with the same seasoning; when they are done, drain them upon a plate, and allow these to cool. Then, cut up the latter into small dice, mix them with some reduced Allemande sauce, and season with two ounces of grated Parmesan cheese, mignionette-pepper and grated nutmeg; spread this preparation out upon an earthen dish about the sixth part of an inch thick, and when it has become firm by cooling, cut it out into pieces about the size and shape of the fillets, and bread-crumb these in the usual manner. Just before sending to table, simmer the fillets over the stove, and fry the croquettes in plenty of clean hog's-lard, made hot for the purpose; when done, drain both upon a napkin, and dish them in a close circle, placing alternately the croquettes and fillets; fill the centre with small quenelles of whitings, pour some Venetian sauce (No. 26) over these and the white fillets only, and serve.

1129. Fillets Of Soles, A La Provencale

Trim the fillets of soles, divide each, and steep them for several hours in a basin with mignionette-pepper, a little salt, lemon-juice, salad-oil, thyme, bay-leaf, and two shalots. Then, drain the fillets on a cloth to absorb all the moisture, flour them over, dip them in some light batter (No. 231), and fry them in clean hog's-lard; when they have acquired a light color, drain them upon a napkin, dish them up, pour either some Provengale, Dutch, Fine-herbs, Ravigotte, or Maitre d' Hotel sauce under them, and serve.

1130. Fillets Of Soles, A La Horly

Trim the fillets of soles, and steep them for several hours in the same kind of seasoning directed to be used for No. 1129 - substituting two spoonfuls of tarragon vinegar for the lemon-juice. Drain the fillets on a cloth, in order to absorb the moisture, then shake them in some flour, drop them in some clean hog's-lard, and fry them of a light color; drain the fillets upon a sieve covered with paper, dish them up in a pile, pour either some Tomata, Italian, Piquante, Ravigotte, or Provengale sauce round them, and serve.