1131. Fillets Of Soles, A La Rouennaise

Fillet three large soles, divide each across, and trim them in the shape of fillets of fowls; mask them over with a coating of d' Uxelles sauce (No. 16), and when this has become firm upon them by cooling, bread-crumb them twice over in the ordinary way ; stick a piece of the horns of a lobster into the narrow end of each fillet, so as to give them the appearance of cutlets, and place them in a sautapan, with some clarified butter. Fry the fillets of a bright-yellow color, on both sides; drain, and then dish them up in a close circle, fill the centre with a Routennaise ragout (No. 197), and serve.

1132. Paupiettes Of Fillets Of Soles, A La Cardinal

Trim the fillets of four large soles, spread them upon a napkin, garnish each with a layer of quenelle force-meat of whitings, mixed with some lobster coral, and roll each fillet up in the form of a small barrel ; spread four sheets of letter-paper with butter, then place four paupiettes in each, squeeze some lemon-juice over them, and roll them up tightly to keep them in shape. Place these rolls of paupiettes in a sautapan, and put them in the oven to bake for about twenty minutes; then remove the papers, drain the paupitttes upon a napkin, pare off the ends with a sharp knife, and dish them up on their ends, side by side, in a close circle, so as to show the coral; fill the centre with some Cardinal ragout (No. 200), pour some of the sauce over the fillets, and serve.

1133. Dolphins Of Whitings, A La Parisienne

Skin four fine fresh whitings, and remove the back-bones without detaching the fillets from the head ; roll out, and bake a circular piece of common paste, nearly the size of the bottom of the dish ; fasten thereon a pillar-shaped croustade of fried bread three inches high, and one inch in diameter. Prepare some force-meat of whitings, colored with lobster coral, and mask the heads and fillets of whitings entirely with it, smoothing them over with a knife dipped in hot water; then turn the tail-ends of the fish, inwardly, down upon the centre of the head - giving to each the form of a heart; place them upright against the croustade, with their heads resting flat upon the foundation of paste, and decorate them over with half-moons of black truffles, placid thereon so as to represent scales of fish; cover them with very thin layers of fat bacon, and encircle the entree with a band of buttered paper, fastened with two pins: this must not touch the whitings. Bake the dolphins in a moderately-heated oven, for about forty minutes; ascertain whether they are done through, and then remove the paper and bacon; absorb all the grease, place them carefully upon their dish, garnish the entree with a ragout of button-mushrooms, oysters, and crayfish-tails; surmount the whole with a large truffle, glaze the dolphins with a little lobster coral diluted in the glaze, pour some Supreme sauce (No. 38), finished with an essence made from the bones and trimmings, round the entree, and serve.

Note. - Fillets of whitings may also be prepared according to the several directions given for dressing fillets of soles.