. Cover, cook for ten minutes, and
drain, reserving the liquid. Arrange on a serving-dish and cover
with cooked mushrooms, oysters, and lobster. Cook together two
tablespoonfuls each of butter and flour, add the fish gravy and two
cupfuls of white stock, and cook until thick, stirring constantly.
Take from the fire, add the yolks of four eggs beaten with the
juice of half a lemon, two tablespoonfuls of butter, a pinch of red
pepper, and enough pounded lobster coral to tint. Pour the sauce
over the fish and serve.

FILLETS OF SOLE A LA JOINVILLE--II

Butter a flat baking-dish and arrange in it, crown-shaped, the
prepared and cleaned fillets of three soles. Add half a wineglassful
of white wine, three tablespoonfuls of mushroom liquor, and salt
and pepper to season. Cook for six minutes, take up the fish, and
put on a hot dish. Cover with Allemande Sauce, garnish with broiled
mushrooms and serve.

SOLE A LA MAITRE D'HOTEL

Simmer fillets of sole for six minutes in salted and acidulated
water to cover. Drain and serve with Maitre d'Hotel Sauce.

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FILLETS OF SOLE A LA MAITRE D'HOTEL

Put the fillets into a buttered baking-tin, sprinkle with salt
and lemon-juice, cover with buttered paper, and cook in a hot oven
for six minutes. Put the bones and trimmings of the fish into a
saucepan with cold water to cover and simmer slowly. Cook together
one tablespoonful of butter and two of flour, add the strained fish
stock, and cook until thick, stirring constantly. Add one-fourth
cupful of cream, reheat, take from the fire, add a tablespoonful
of minced parsley, a dash of lemon-juice, and salt and pepper to
season. Arrange the fillets on a hot platter, drain the liquid
from the pan into the sauce, pour over the fish, and serve.

FILLETS OF SOLE A LA MARECHALE

Season the prepared fillets with salt, pepper, and lemon-juice,
and cover with a thin coating of Bechamel Sauce. Put on ice for
an hour, dip in crumbs, then in beaten egg, then in crumbs, and
saute in clarified butter, drain, and serve with Bechamel Sauce.

SOLE A LA NORMANDY--I

Make a stuffing of bread-crumbs, sweet
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herbs, oysters, mushrooms, truffles, and a quarter of a pound of
ham, all chopped very fine and mixed to a paste with stock. Stuff
the fish with this, sprinkle with lemon-juice, dot with butter,
sprinkle with crumbs, minced parsley, and salt and pepper to season.
Add half a cupful of white stock and bake slowly, basting frequen