er; chop it small; wash, dry, and pound the coral, with
an ounce of butter; take one gill of white sauce, mix the lobster coral
and a tablespoonful of cream with it, and boil five minutes; mix in the
lobster with a little salt (unless the lobster is salt enough) and a
grain of cayenne. This made into cutlets, egged, crumbed, and fried, is
excellent, but our purpose now is to use it for stuffing. Take as many
fillets of sole as required, spread the lobster mixture on each, roll
them up, run a toothpick through them to keep them in shape; trim till
each will stand; put them on a buttered baking-sheet, cover with
buttered paper, and bake ten minutes. Chop up two truffles, two
hard-boiled yolks of eggs, and a tablespoonful of parsley, each chopped
separately. Take up the turbans, pour over them half a pint of cardinal
sauce, and ornament the turbans, one with the truffles, one with the
yolk of egg, and one with parsley; so on alternately.

_Directions for Filleting Flounders._--Take a sharp knife, cut away the
fins all round the fish, and split the flounder right down the middle of
the back, then run the knife carefully between the flesh and bones,
going towards the edge. You have now detached one quarter of the flesh
from the bone; do the other half in the same way, and when the back is
thus entirely loose from the bone, turn the fish over and do the same
with the other side. You will now find you can remove the bone whole
from the fish, detaching, as you do so, any flesh still retaining the
bone. Then you have two halves of the fish, and you have four quarters
of solid fish. To remove the skin, take the tail end firmly between the
thumb and forefinger of the left hand, hold the skin side downward on
the board, and with your knife make an incision across the flesh, then,
keeping the skin firmly between your thumb and finger, _push_ the knife
between it and the flesh, slightly humoring it to prevent tearing the
flesh. The skin parts quite easily, but no attempt must be made to _cut_
the fish from it.

FOOTNOTES:

[62-*] See Quenelles in No. VI.

[64-*] See directions in No. II.

VIII.

VARIOUS WAYS OF SERVING OYSTERS.

_Oysters a la Villeroi._--Scald (or blanch) some large oysters, dry
them, then drop them into some _very thick_ Villeroi sauce,[71-*] let
them get hot in it, but not boil. Take them out one by one; be sure they
are thickly coated with the sauce; have a large dish heaped with sifted
crumbs o