Part 43 (1/2)

Bake in a moderate oven for about twelve minutes.

Dish in a circle, and pour over white sauce, mixed with chopped truffle.

Fillets of Sole a la Maitre d'Hotel.

_Ingredients_--Fillets of sole.

Lemon juice and salt.

_Method._--Roll or fold the fillets, and cook like the Sole _a la Rouennaise_.

Cover them with the same sauce as in the last recipe, using chopped parsley instead of truffle.

Sole au gratin.

_Ingredients_--1 sole.

1 dessertspoonful of chopped parsley.

1 chopped shalot.

6 chopped b.u.t.ton mushrooms.

Lemon juice.

Pepper and salt.

oz. of b.u.t.ter.

Brown bread-crumbs.

_Method._--Grease a dish that will stand the heat of the oven.

Sprinkle on it half of the parsley, shalot, and mushroom, with lemon juice, pepper, and salt.

Lay the sole on the mixture, and sprinkle the remainder of the parsley, &c., over it.

Cover with brown bread-crumbs, and put half an ounce of b.u.t.ter about it, in small pieces.

Bake from ten to fifteen minutes, according to size, and serve-with glaze poured round it.

Gurnets baked.

_Ingredients_--2 or more gurnets.

Some veal stuffing, omitting the suet.

A little stock.

winegla.s.s of sherry.

1 or 2 dessertspoonfuls of mushroom catsup.

Some brown sauce.

Pepper and salt.