tly
and adding more stock if required.

SOLE A LA NORMANDY--II

Butter a baking-dish and cover with sliced onions, parboiled. Lay
the sale upon them, seasoning with salt, pepper, grated nutmeg,
and minced parsley. Add the juice of a lemon and white wine to
cover. Bake in a slow oven, basting with the gravy, and adding
melted butter if necessary. Serve with a sauce made by adding half
a cupful of cream to the gravy and thickening with a tablespoonful
each of butter and flour cooked together.

SOLE A LA NORMANDY--III

Put the fillets from three soles in a buttered saucepan with half a
wineglassful of white wine, three tablespoonfuls of mushroom liquor,
and salt and pepper to season. Cover and cook for six minutes, drain,
and arrange on a serving-dish. Boil the gravy for five minutes,
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add a cupful of Allemande Sauce, a dozen oysters, and six sliced
mushrooms. Take from the fire, add a tablespoonful of butter and
the juice of half a lemon, pour over the fish, and serve.

SOLE A LA NORMANDY--IV

Butter a baking-dish and put the fish into it with two dozen oysters,
a dozen mussels, a chopped onion, a sprig each of thyme and parsley,
a tablespoonful of butter, and salt and pepper to season. Add one
cupful each of red wine and stock, cover, and cook until nearly
done. Drain and keep warm, lay the oysters and mussels over the
sole. Add to the liquid enough stock to make the required quantity
of sauce, strain, and thicken with flour cooked in butter. Take
from the fire, add the beaten yolks of two eggs, pour over the
fish, and serve.

FILLETS OF SOLE A LA NORMANDY

Put the fillets in a buttered saucepan with salt and pepper to
season, a tablespoonful of butter, a chopped onion, and half a
cupful of white wine. Cover and cook for ten minutes, then take
up the fish and drain carefully. Cook together without browning,
two tablespoonfuls each of butter and flour, add the liquid
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drained from the pan and enough oyster liquor and white stock to
make three cupfuls of sauce. Cook until thick, stirring constantly,
skim, take from the fire, and add the yolks of four eggs well-beaten,
two tablespoonfuls of butter in small bits, the juice of half a
lemon, and a few cooked oysters, mussels, and scallops cut fine.
Pour the sauce over and serve.

FILLETS OF SOLE A L'ORLY

Marinate the prepared fillets for half an hour in lemon-juice with
pepper and salt to season. Put the trimmings of the fish into a
sauce