into a buttered pan, cover, and bake.
Put each fillet into a small paper case, fill with Cream Sauce, lay
a mushroom on the top of each, and serve.

FILLETS OF SOLE WITH FINE HERBS

Prepare according to directions given for Fillets of Sale a la
Joinville--II, adding to the sauce a chopped onion and two shallots
browned in butter, with twice the quantity of chopped mushrooms,
and a bean of garlic. Season with salt, pepper, and minced parsley.

SOLES WITH FINE HERBS

Trim the fish and put into a buttered baking-pan, sprinkling with
chopped mushrooms, parsley, and grated onion. Season with salt,
pepper, and grated nutmeg, add enough white wine to keep from burning,
cover with buttered paper, and bake. Take up the fish and add the
drained liquid to a cupful of Allemande Sauce and reheat. Take
from the fire, add a tablespoonful of butter, the juice of half
a lemon, and a teaspoonful of minced parsley. Pour over the fish
and serve.

FILLETS OF SOLE WITH MUSHROOMS

Bake the fillets for ten minutes and cool.
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Cook together one tablespoonful each of butter and flour, add half
a cupful of stock and half a cupful of cream. Cook until thick,
stirring constantly. Add a pound of fresh mushrooms chopped fine
and simmer until the mushrooms are cooked. Cool the mushroom mixture
and spread upon the fillets. Set the baking-pan into another of
hot water, reheat in the oven, and serve with Hollandaise Sauce.

FILLETS OF SOLE WITH OYSTERS

Fry the fillets in butter and cover with Allemande Sauce to which
chopped cooked oysters have been added.

FILLETS OF SOLE WITH RAVIGOTE SAUCE

Fry the fillets in seasoned butter, adding a little lemon-juice
when done. Pour over Ravigote Sauce and serve.

FILLETS OF SOLE IN TURBANS

Put the bones and trimmings cut from fillets of sole in cold water
to cover, simmer for half an hour, strain, and add a pinch of salt
to the liquid. When it boils, put in the fillets rolled up, and
fastened with a toothpick. Simmer for ten minutes and prepare
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a Cream Sauce, using for liquid half fish stock and half milk or
cream. Pour over the fish and serve.

FILLETS OF SOLE WITH WINE

Butter a baking-pan, lay the fillets in it, season with salt and
pepper, and spread with butter. Add half a cupful of white wine,
cover with buttered paper, and bake for five or ten minutes. Take
up the fish carefully and add to the liquid a teaspoonful each
of butter and flour cooked together. Take fr