. Pour
over the fish and serve.

FILLETS OF SOLE A LA BORDEAUX

Season the prepared fillets with salt and pepper, dip in melted
butter, then into flour, then into beaten eggs, then into bread-crumbs.
Fry brown in deep fat, garnish with lemon and parsley, and serve
with Tomato Sauce.

[Page 385]
SOLES A LA COLBERT

Skin and trim the soles and boil in salted water until done. Chop
fine a head of endive and fry it in butter. Add two cupfuls of
stock, bring to the boil, take from the fire, and add the yolk
of an egg beaten smooth with a little cream. Place the soles on
a hot dish, pour over the sauce, and serve.

FILLETS OF SOLE A LA CREME

Simmer the prepared fillets in salted and acidulated water to cover,
seasoning with salt and pepper, sliced onion, cloves, and parsley.
Cook together a tablespoonful each of butter and flour and add
one cupful of cream and half a cupful of stock. Cook until thick,
stirring constantly. Take from the fire, season with salt and pepper,
and add the yolks of two eggs beaten smooth with a teaspoonful of
lemon-juice and a tablespoonful of melted butter. Pour the sauce
over the fillets and serve.

SOLE A LA DIEPPOISE

Butter a baking-dish, sprinkle with chopped shallot, and lay upon
it the fillets of three soles. Add half a wineglassful of white
wine and three tablespoonfuls of mushroom liquor. Cook for six
[Page 386]
minutes, take up, and reduce the liquid half by rapid boiling. Add
to it one cupful of Allemande Sauce, a dozen cooked mussels or
oysters, and half a dozen small cooked mushrooms. Take from the
fire, add a tablespoonful of butter and the juice of half a lemon.
Pour over the fish and serve.

FILLETS OF SOLE A LA FRANCAISE

Fry the fillets with a chopped onion and a tablespoonful of chopped
parsley in seasoned butter. Serve with Italian Sauce.

FILLETS OF SOLE A L'ITALIENNE

Arrange the prepared fillets in a buttered saucepan, with salt,
pepper, chopped onion, and half a cupful of white wine. Cook for
ten minutes and drain carefully, reserving the liquid. Add four
tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish
Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley,
and the juice of half a lemon. Pour over the fish and serve.

FILLETS OF SOLE A LA JOINVILLE

Season the prepared fillets with salt, pepper, and grated nutmeg,
and put into a buttered baking-pan with a tablespoonful of butter
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and half a cupful of white wine