9. +Chambertin Mousse+ with fillets of trout decked like No. 8.

N.B.—In the making of “Mousse au Volnay” and “au Chambertin” the base of the preparations is supplied by cleared velouté, to which is added the reduced cooking-liquor of the trout. All these recipes are equally suitable for sole or chicken-turbot. 815a—ONDINES AUX CREVETTES ROSES Prepare a very delicate trout mousse, mould it in egg-moulds, and garnish the centre with trimmed prawns’ tails. Let the _mousse_ set; then speedily turn the ondines out of their moulds, and lay them in a deep entrée-dish. Between each of them lay a few prawns, the tails of which should be shelled. Cover the whole, little by little, with some excellent, half-melted jelly; here and there add a few sprigs of chervil, and then fill up the dish with jelly, so as to completely cover the _mousses_. 816—FRESH-WATER TROUT The best are those procured in mountainous districts, where the clear water they inhabit is constantly refreshed by strong currents. The two leading methods of preparing them are called, respectively, “Au bleu” and “à la Meunière.” Having already described the latter, I shall now give my attention to “Truite au bleu.” This preparation is held in very high esteem in Switzerland and Germany, where fresh-water trout are not only plentiful, but of excellent quality. 817—TRUITES AU BLEU The essential condition for this dish consists in having live trout. Prepare a _court-bouillon_ with plenty of vinegar (No. 163), and keep it boiling in a rather shallow basin. About ten minutes before dishing them, take the trout out of water; stun them by a blow on the head; empty and clean them very quickly, and plunge them into the boiling liquid, where they will immediately shrivel, while their skin will break in all directions. A few minutes will suffice to cook trout the average weight of which is one-third lb. Drain them and dish them immediately upon a napkin, with curled-leaf parsley all round. Serve them with a Hollandaise sauce or melted butter. N.B.—Fresh-water trout may also be served fried or grilled, but neither of these methods of preparation suits them so well as “à la Meunière” or “au bleu,” which I have given. SOLES. Sole may be served whole or filleted, and a large number of the recipes given for the whole fish may be adapted to its fillets. As a rule, the fillets are made to appear on the menu of a dinner owing to the fact that they dish more elegantly and are more easily served than the whole fish, the latter being generally served at luncheons. Nevertheless, in cases where great ceremony is not observed at a dinner, soles may well be served whole, inasmuch as no hard-and-fast rule has ever obtained in this matter. 818—SOLE ALICE This sole is prepared, or rather its preparation is completed, at the table. Have an excellent fish _fumet_ (No. 11), short and very white. Trim the sole; put it into a special, deep earthenware dish, the bottom of which should be buttered; pour the _fumet_ over it and poach gently. Now send it to the table with a plate containing separate heaps of one finely-chopped onion, a little powdered thyme, and three finely-crushed _biscottes_. In the dining-room the waiter places the dish on a chafer, and, taking off the sole, he raises the fillets therefrom, and places them between two hot plates. He then adds to the cooking-liquor of the sole the chopped onion, which he leaves to cook for a few moments, the powdered thyme and a sufficient quantity of the _biscotte_ raspings to allow of thickening the whole. At the last minute he adds six raw oysters and one oz. of butter divided into small pieces. As soon as the oysters are stiff, he returns the fillets of sole to the dish, besprinkles them copiously with the sauce, and then serves them very hot. N.B.—In order to promote the poaching of the soles, more particularly when they are large, the fillets on the upper side of the fish should be slightly separated from the bones. By this means the heat is able to reach the inside of the fish very quickly, and the operation is accelerated. The sole is always laid on the dish with its opened side undermost—that is to say, on its back. 819—SOLE MORNAY Lay the sole on a buttered dish; sprinkle a little fish _fumet_ over it, and add one-half oz. of butter divided into small pieces. Poach gently. Coat the bottom of the dish on which the sole is to be served with Mornay sauce; drain the fish, lay it on the prepared dish; cover it with the same sauce; sprinkle with grated Gruyère and Parmesan, and glaze at a Salamander. 820—SOLE MORNAY DES PROVENÇAUX This sole, which used to be served at the famous restaurant of the “Frères Provençaux,” was prepared, and always may be prepared, as follows:— Poach the sole in fish _fumet_ and butter, as directed in the preceding recipe; drain it, and place it on a dish; cover it with white-wine sauce; sprinkle liberally with grated cheese, and glaze quickly. 821—SOLE AU CHAMPAGNE Poach the sole in a buttered dish with one-half pint of champagne. Dish it; reduce its cooking-liquor to half; add thereto one-sixth pint of velouté, and complete with one and one-half oz. of best butter. Cover the sole with this sauce; glaze, and garnish each side of the dish with a little heap of a _julienne_ of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment in order to have it very crisp. N.B.—By substituting a good white wine for the champagne, a variety of dishes may be made, among which may be mentioned: Soles au Chablis, Soles au Sauterne, Sole au Samos, Sole au Château Yquem, &c., &c. 822—SOLE COLBERT On the upper side of the fish separate the fillets from the spine, and break the latter in several places. Dip the sole in milk; roll it in flour; treat it _à l’anglaise_, and roll the separated fillets back a little, so that they may be quite free from the bones. Fry; drain on a piece of linen; remove the bones, and fill the resulting space with butter à la Maître d’Hôtel. Serve the sole on a very hot dish. 823—SOLE A LA DAUMONT Bone the sole; _i.e._, sever the spine near the tail and the head; remove it, and leave those portions of the fillets which lie on the remaining extremities of it intact. Garnish the inside with whiting forcemeat finished with crayfish butter, and rearrange the fillets in such wise as to give a natural and untouched appearance to the fish. Poach it on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms, and one oz. of butter cut into small lumps. Drain and dish the sole, and cover it with Nantua sauce. Place around it four mushrooms stewed in butter and garnished with crayfish tails in Nantua sauce; four small, round quenelles of whiting forcemeat with cream, decked with truffles; and four slices of milt treated _à l’anglaise_ and fried at the last moment. 824—SOLE DORÉE As I explained under “Fish à la Meunière” (No. 778), “Sole Dorée” is a sole fried in clarified butter, dished dry, and garnished with slices of carefully peeled lemon. 825—SOLE DUGLÉRÉ All fish treated after this recipe, with the exception of soles, should be divided up. Put the sole in a buttered dish with one and one-half oz. of chopped onion, one-half lb. of peeled and _concassed_ tomatoes, a little roughly-chopped parsley, a pinch of table salt, a very little pepper, and one-eighth pint of white wine. Set to poach gently, and then dish the sole. Reduce the cooking-liquor; thicken it with two tablespoonfuls of fish velouté; complete with one oz. of butter and a few drops of lemon juice, and cover the fish with this sauce. 826—SOLE GRILLÉE Season the sole; sprinkle oil thereon, and grill the fish very gently. Send it, garnished with slices of lemon, on a very hot dish. 827—SOLE GRILLÉE, AUX HUÎTRES A L’AMÉRICAINE This sole may be either grilled or poached, almost dry, in butter and lemon juice. With the procedure remaining the same, it may also be prepared in fillets. Whatever be the mode of procedure, serve it on a very hot dish, and surround it at the last moment with six oysters poached in a little boiling Worcestershire sauce. Cover the sole immediately with very hot fried bread-crumbs, and add thereto a pinch of chopped parsley. 828—SOLE A LA FERMIÈRE Put the sole, seasoned, on a buttered dish with a few aromatics. Add one-third pint of excellent red wine, and poach gently with lid on. Dish up; strain the cooking-liquor, and reduce it to half; thicken it with a lump of _manied_ butter the size of a hazel-nut, and finish the sauce with one oz. of butter. Encircle the sole with a border of mushrooms sliced raw and tossed in butter. Pour the prepared sauce over the sole, and set to glaze quickly. 829—SOLE A LA HOLLANDAISE Break the spine of the sole by folding it over in several places. Put the fish in a deep dish; cover it with slightly salted water; set to boil, and then poach gently for ten minutes with lid on. Drain and dish on a napkin with very green parsley all round. Serve at the same time some plainly boiled potatoes, freshly done, and two oz. of melted butter. 830—SOLE SAINT-GERMAIN Season the sole; dip it in melted butter, and cover it with fresh bread-crumbs, taking care to pat the latter with the flat of a knife, in order that they may combine with the butter to form a kind of crust. Sprinkle with some more melted butter, and grill the fish gently so that its coating of bread-crumbs may acquire a nice golden colour. Dish the sole, and surround it with potatoes turned to the shape of olives, and cooked in butter. Send a Béarnaise sauce to the table separately. 831—SOLE FLORENTINE Poach the sole in a fish _fumet_ and butter. Spread a layer of shredded spinach, stewed in butter, on the bottom of a dish; place the sole thereon; cover it with Mornay sauce; sprinkle with a little grated cheese, and set to glaze quickly in the oven or at a salamander. 832—SOLE MONTREUIL Poach the sole in one-sixth pint of fish _fumet_, one-sixth pint of white wine, and one-half oz. of butter. Drain as soon as poached, and surround with potato-balls the size of walnuts, cooked in salted water, and kept whole. Cover the sole with white-wine sauce, and lay a thread of shrimp sauce over the garnish. 833—SOLE AU GRATIN Partly separate the fillets from the bones on the upper side of the fish, and slip a lump of butter, the size of a walnut, under each. This done, place the sole on a well-buttered gratin dish, on the bottom of which a pinch of chopped shallots and parsley has been sprinkled, together with one or two tablespoonfuls of Gratin sauce. Lay four cooked mushrooms along the sole, and surround it with one oz. of raw mushrooms, cut into rather thin slices. Add two tablespoonfuls of white wine; cover the sole with Gratin sauce; sprinkle with fine raspings followed by melted butter, and set the _gratin_ to form in pursuance of the directions given under complete Gratin (No. 269). When taking the sole from the oven, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it, and serve at once. 834—SOLE AU CHAMBERTIN Season the sole and poach it on a buttered dish with one-third pint of Chambertin wine. As soon as it is poached, drain it, dish it, and keep it hot. Reduce the cooking-liquor to half, add thereto a little freshly-ground pepper and two or three drops of lemon-juice, thicken with a lump of _manied_ butter the size of a walnut, and finish the sauce with one and one-half oz. of butter. Cover the sole with the sauce, set to glaze quickly, and garnish both sides of the dish with a little heap of _julienne_ of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment so that it may be very crisp. 835—Remarks concerning “SOLES AUX GRANDS VINS” Taking recipe No. 834 as a model, and putting into requisition all the good wines of Burgundy and Bordeaux, the following varieties are obtained, viz.:—Soles au Volnay, au Pommard, au Romanée, au Clos-Vougeot, or soles au Saint-Estèphe, au Château-Larose, au Saint-Émilion, &c., &c. 836—SOLE MONTGOLFIER Poach the sole in one-sixth pint of white wine and as much of the cooking-liquor of mushrooms. Drain, dish, and cover it with a white wine sauce combined with the reduced cooking-liquor of the sole and one tablespoonful of a fine _julienne_ of spiny lobster’s tail, mushrooms, and very black truffles. Surround the sole with a border of little _palmettes_ made from puff-paste and cooked without colouration. 837—SOLE SUR LE PLAT Partly separate the fillets from the bones on the upper side of the fish, and slip a piece of butter the size of a walnut under each. Lay the sole on a liberally buttered dish, moisten with one-fifth pint of the cooking-liquor of fish, and add a few drops of lemon-juice. Cook in the oven, basting often the while, until the cooking-liquor has by reduction acquired the consistence of a syrup and covers the sole with a translucent and glossy coat. N.B.—By substituting for the mushroom cooking-liquor a good white or red wine, to which a little melted pale meat-glaze has been added, the following series of dishes may be prepared, viz.:—+Sole sur le plat au Chambertin+. +Sole sur le plat au vin rouge+. +Sole sur le plat au Champagne+. +Sole sur le plat au Chablis+, &c., &c. 838—SOLE RÉGENCE Poach the sole in a little white wine and two-thirds oz. of butter cut into small pieces. Drain the sole, dish it, and surround it with six quenelles of whiting forcemeat finished with crayfish butter, moulded by means of a small spoon; four poached oysters (cleared of their beards); four small cooked and very white mushrooms; four small truffles, turned to the shape of olives; and four small poached slices of milt. Cover the sole and the garnish with a Normande sauce finished with a little truffle essence. 839—SOLE PORTUGAISE Poach the sole in white wine and the cooking-liquor of fish. Drain, dish, and surround with a garnish consisting of two medium-sized tomatoes, peeled, pressed, minced, cooked in butter, and combined with minced and cooked mushrooms, and a large pinch of chopped chives. Coat the sole with white wine sauce, plentifully buttered, and take care that none of the sauce touches the garnish. Set to glaze quickly, sprinkle the garnish with a pinch of chopped parsley when taking the sole from the oven, and serve immediately. 840—SOLE CUBAT Poach the sole in one-fifth pint of the cooking-liquor of mushrooms and one-half oz. of butter cut into small pieces. Coat the bottom of the dish intended for the sole with a purée of mushrooms, place the drained sole on this purée, lay six fine slices of truffle along the fish, coat with Mornay sauce, sprinkle with cheese, and glaze quickly. 841—SOLE AUX HUÎTRES Open and poach six oysters. Poach the sole in the liquor of the oysters, drain it, dish it, and surround it with the oysters (cleared of their beards). Coat with a white wine sauce combined with the reduced cooking-liquor of the sole, and glaze quickly. 842—SOLE A LA MEUNIÈRE Proceed for this dish as directed under “Fish à la Meunière” (No. 778). 843—SOLE MEUNIÈRE AUX CONCOMBRES, otherwise DORIA Prepare a sole à la Meunière. Garnish it at both ends with little heaps of cucumber, turned and cooked in butter with a little salt and a pinch of sugar. 844—SOLE MEUNIÈRE AUX AUBERGINES Prepare a sole à la Meunière in the usual way. Surround it with a fine border of egg-plant rundles one-third inch thick, seasoned, dredged, and fried in clarified butter, just in time to be arranged round the sole when it is ready. The question of time is important, for if the fried rundles be allowed to wait at all they very quickly lose their crispness. 845—SOLE MEUNIÈRE AUX CÈPES Prepare the sole à la Meunière in the usual way and surround it with a border of sliced _cèpes_ frizzled in butter just before dishing up. 846—SOLE MEUNIÈRE AUX MORILLES Surround the sole with very fresh morels cooked in salted water and then tossed in butter just before dishing up. Sprinkle a pinch of chopped parsley over the morels. 847—SOLE MEUNIÈRE AUX RAISINS The sole being ready, encircle it with fresh skinned Muscadel grapes prepared in advance. 848—SOLE MEUNIÈRE A L’ORANGE When the sole is cooked and dished, lay thereon a row of orange slices, peeled to the pulp and thoroughly pipped, or some sections of oranges, likewise peeled to the pulp and carefully pipped. This done, cover the sole and the garnish with lightly-browned butter and serve instantly. 849—SOLE LUTÈCE Line the bottom of the dish intended for the sole with a coating of shredded spinach tossed in lightly-browned butter. Place the sole, prepared à la Meunière, upon this spinach; lay a few rundles of onion and slices of artichoke-bottom tossed in butter upon the fish; and on either side of the sole lay a border of potato-slices, freshly cooked in salted water and well browned in butter. At the last moment cover the whole with lightly-browned butter. 850—SOLE MURAT Toss in butter, separately (1) one medium-sized potato cut into dice; (2) two small raw artichoke-bottoms, likewise cut into dice. Prepare the sole à la Meunière, dish it, and surround it with the tossed potato and artichoke-bottom, mixed when cooked. Lay on the sole five slices of tomato, one-half inch thick, seasoned, dredged, and tossed in very hot oil; sprinkle a few drops of pale melted meat-glaze, a little lemon-juice, and a pinch of _concassed_ parsley over the sole, and cover the whole with slightly-browned butter. Serve instantly. 851—SOLE A LA PROVENÇALE Poach the sole in one-sixth pint of fish _fumet_, two tablespoonfuls of oil and a piece, the size of a pea, of garlic, well crushed. Drain and dish the sole. Coat it with Provençale sauce combined with the reduced cooking-liquor, and sprinkle a little _concassed_ parsley over it. Surround the sole with four little tomatoes and four medium-sized mushrooms stuffed with duxelles flavoured with a mite of garlic; these latter should be put in the oven just in time for them to be ready at the dishing up of the fish. 852—SOLE ARLÉSIENNE Poach the sole in a little fish _fumet_. Dish it, reduce the _fumet_, and add thereto the following garnish:—Cook a little chopped onion in butter, add two medium-sized, peeled, emptied, and _concassed_ tomatoes, a bit of garlic, and some _concassed_ parsley. Cook with lid on, add the reduced _fumet_ and twelve pieces of vegetable-marrow, turned to the shape of olives and cooked in butter. Cover the sole with this garnish and set a little heap of fried onion at each end of the dish. 853—SOLE A LA ROYALE Poach the sole in a few tablespoonfuls of fish _fumet_ and two-thirds oz. of butter cut into small lumps. Dish the sole and set upon it four small cooked mushrooms, four small quenelles of fish forcemeat, four crayfishes’ tails, and four slices of truffle. Surround the sole with potato-balls, raised by means of the round spoon-cutter and cooked _à l’anglaise_, and coat the sole and garnish with Normande sauce. 854—SOLE A LA RUSSE Prepare twelve grooved and very thin roundels of carrots, cut a small onion into fine slices. Put these vegetables into and cut a small onion into fine slices. Put these vegetables into one-seventh pint of white wine, and one-third pint of fish _fumet_. Cook and, in the process, reduce the moistening by half, and pour this preparation into a deep dish. Partly separate the fillets from the bones on the upper side of the sole, slip a piece of butter, the size of a walnut, under each fillet, and put the fish into a deep dish containing the preparation. Poach and baste frequently the while. As soon as it is poached, dish the sole, also the vegetables used in cooking, and keep the whole hot. Reduce the cooking-liquor to one-eighth pint, add a few drops of lemon juice, and finish it away from the fire with one and one-half oz. of butter. Coat the sole and the garnish with this sauce. 855—SOLE RICHELIEU Prepare the sole exactly as directed under “Sole à la Colbert” (No. 822). When it is fried, remove the bones and dish it. Garnish the inside with butter à la maître-d’hôtel, and lay thereon a row of sliced truffles. 856—SOLE NORMANDE Poach the sole on a buttered dish with one-sixth pint of fish _fumet_, and the same quantity of the cooking-liquor of mushrooms. Drain and dish the sole, and surround it with mussels, poached oysters (cleared of their beards), shrimps’ tails, and small cooked mushrooms. Put the sole in the oven for a few minutes, tilt the dish in order to get rid of all liquid, and coat the sole and the garnish with Normande sauce. Make a little garland of pale meat-glaze on the sauce, and finish the garnish with the following articles:—Six fine slices of truffle set in a row upon the sole; six small crusts in the shape of lozenges, fried in clarified butter and arranged round the truffles; four gudgeons treated _à l’anglaise_ and fried at the last moment; and four medium-sized trussed crayfish cooked in _court-bouillon_. Set the gudgeons and the crayfish round the dish. 857—SOLE MARGUERY Poach the sole in white wine and fish _fumet_ in the proportions already given. Drain and dish the sole, and surround it with a border of mussels and shrimps’ tails. Coat the sole and the garnish with white wine sauce, well finished with butter, and set to glaze quickly. 858—SOLE MARINIÈRE Liberally butter a dish, sprinkle a coffeespoonful of chopped shallots on the bottom, lay the sole thereon, and poach the latter with one-sixth pint of white wine and the same quantity of the very clear cooking-liquor of mussels. Drain and dish the sole, surround it with mussels (cleared of their beards), and keep it hot. Reduce the cooking-liquor to half; thicken with a tablespoonful of velouté, and the yolks of two eggs, and finish it, away from the fire, with two and one-half oz. of butter and a pinch of chopped parsley. Tilt the dish so as to rid it of the liquid accumulated on the bottom, coat the sole and the garnish with the prepared sauce, and glaze quickly. 859—SOLE AU VIN BLANC Partly separate the fillets from the bones on the upper side of the sole, and slip a piece of butter, as large as a walnut, under each fillet. Lay the sole in a dish, the bottom of which should be buttered and garnished with a small onion, chopped. Moisten with one-quarter pint of ordinary white wine, as much fish _fumet_, and a few tablespoonfuls of the cooking-liquor of mushrooms. Poach gently with lid on. Drain and dish the sole, and coat it with a white wine sauce, prepared in accordance with one of the methods given in the chapter on Sauces (No. 111). Glaze quickly, or serve without glazing. N.B.—“Sole au Vin Blanc” may be prepared after the above recipe, but ordinary white wine may be replaced by one of the Rhine wines or Moselle, by some Johannisberg, or by a good white Burgundy or Bordeaux wine, such as Chablis-Moutonne, Savigny, Montrachet, Barsac, Sauternes, and even Château-Yquem or Château-Latour. In any of these cases the name of the wine may be mentioned, and on the menu may be written +Sole au Barsac+, +Sole au Château-Yquem+, &c. 860—SOLE DIEPPOISE Poach the sole with one-sixth pint of fish _fumet_ and a few tablespoonfuls of the cooking-liquor of mussels. Drain and dish the sole, surround it with poached mussels (shelled and cleared of their beards) and shrimps’ tails, and coat the fish and the garnish with a white wine sauce combined with the reduced cooking-liquor. 861—SOLE DIPLOMATE Poach the sole in very clear fish _fumet_. Drain it, dish it, and coat it with Diplomate sauce. Set upon it a row of six fine slices of black truffle; these should have been previously glazed with pale meat-glaze. 862—SOLE BONNE FEMME Butter the bottom of the dish intended for the sole, and besprinkle it with two chopped shallots, one pinch of parsley, and one and one-half oz. of raw minced mushrooms. Lay the sole upon this garnish, moisten with one-quarter pint of white wine and as much fish _fumet_, and poach gently, taking care to baste from time to time. When the sole is poached, drain off the cooking-liquor into a vegetable-pan, and reduce it quickly to half; effect the leason with two tablespoonfuls of fish velouté, and finish the sauce with two oz. of butter. Coat the sole with this sauce and set it to glaze in a fierce oven or at a salamander. 863—SOLE PARISIENNE Poach the sole in white wine, the cooking-liquor of mushrooms, and some butter. Drain it thoroughly, dish it, and coat it with white wine sauce combined with the reduced cooking-liquor of the sole. Garnish with a row of six slices of truffle and six fine roundels of cooked mushrooms kept very white, and finish with four medium-sized trussed crayfish. 864—SOLE NANTUA Poach the sole in one-sixth pint of fish _fumet_ and a few tablespoonfuls of the cooking-liquor of mushrooms. Drain and dish the sole, surround it with twelve shelled crayfishes’ tails, and coat it with Nantua sauce. Lay a row of very black truffle slices along the middle of the fish. FILLETS OF SOLE Subject to the kind of dish required, fillets of sole are either kept in their natural state, they are stuffed and folded over, or they are simply folded over without being stuffed, each of which methods of preparation will be specially referred to in the recipes. Whatever be the method adopted, always skin the fillets thoroughly; _i.e._, remove the thin membrane which lies beneath the skin, the tendency of which, during the cooking process, is to shrink and thereby disfigure the fillet. This done, flatten out the fillets with the broad side of a wet knife, and trim them slightly if necessary. The poaching of fillets of sole must be effected without allowing the cooking-liquor to boil, the object being to prevent the pieces losing their shape. Fillets should also be kept very white. In cases where the exact amount of the poaching-liquor is not given, allow one-quarter pint to every four fillets, _i.e._, to every sole. 865—FILETS DE SOLES AMÉRICAINE Arrange the folded fillets in a deep, buttered dish, and poach them in fish _fumet_. Drain, and dish them in the form of an oval, letting them overlap one another with their tail-ends hidden. Garnish the centre of the dish with slices of lobster prepared à l’américaine (No. 939), and coat the whole with the lobster’s sauce. 866—FILETS DE SOLES ANGLAISE Treat the fillets _à l’anglaise_ with fresh and fine bread-crumbs. Pat the bread-crumbs over the egg with the flat of a knife, that the two may be well combined; and, with the back of a knife, criss-cross the coating of the fillets. Cook them gently in clarified butter. Serve on a hot dish, and sprinkle the fillets with half-melted butter à la maître-d’hôtel. 867—FILETS DE SOLES ANDALOUSE Coat the upper sides of the fillets with fish forcemeat combined, per pound, with three oz. of chopped capsicum. Roll them up, after the manner of a scroll (see No. 914), and smooth the forcemeat on the top. Poach the fillets in butter and fish _fumet_. The following should have been prepared beforehand:—(1) As many small half-tomatoes, stewed in butter and garnished by means of rizotto with capsicums, as there are fillets of sole; (2) the same number of roundels of egg-plant, seasoned, dredged, and fried in oil. When dishing, arrange the roundels of egg-plant round the dish; place a stuffed tomato on each roundel of egg-plant, and a poached fillet of sole upon each tomato. Sprinkle with lightly-browned butter, and serve at once. 868—FILETS DE SOLES CAPRICE Dip the fillets in melted, seasoned butter, and then roll them in fresh and fine bread-crumbs. Pat the bread-crumbs with the flat of the knife, and with the back of the same instrument criss-cross the surface of the fillets. Sprinkle with melted butter, and set to grill gently, taking care that the coating of bread-crumbs acquires a nice, light-brown colour. Lay on each grilled fillet the half of a peeled banana, cooked in butter, and send to the table, separately, a Roberts sauce Escoffier, finished with butter. 869—FILETS DE SOLES CATALANE Poach, in the oven, as many emptied and seasoned half-tomatoes as there are fillets of sole. Cook some very finely-minced onion in oil, without letting it acquire any colour, and allow one tablespoonful of the onion to each half-tomato. Fold the fillets of sole, and poach them in fish _fumet_ just a few minutes before dishing them. Garnish the half-tomatoes with onion; arrange them in a circle on a dish, and place a fillet of sole upon each. Quickly reduce the cooking-liquor of the fillets, and finish it with butter in the proportion of one oz. per one-eighth pint of reduced _fumet_. Coat the fillets and set to glaze quickly. 870—FILETS DE SOLES CLARENCE Fold the fillets, and poach them in fish _fumet_. They may be dished after the two following methods:—