Page:Mrs Beeton's Book of Household Management.djvu/448

386 finely-chopped parsley, 1 teaspoonful of lemon-juice, cayenne, pepper and salt, browned breadcrumbs.

Method.—Mix the butter, parsley, lemon-juice and cayenne together on a plate, smooth the mixture into a pat, and set it aside to become firm. Wash, skin and fillet the sole, sprinkle each fillet with salt, pepper and lemon-juice, and roll up, making the outer side of the sole the inside of the roll; the outside skin contracts under the influence of heat, and keeps the rolls in shape. Place on a buttered tin, cover with a greased paper, and bake for about 15 minutes. When done, roll quickly in the browned breadcrumbs, place a small round pat of the Maître d'Hôtel on the top of each, and pour round anchovy or some other sauce.

Time.—About 15 minutes. Average Cost, 2s. 3d. to 2s. 9d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—1 fairly-large sole. For the marinade, or brine: 1 tablespoonful of lemon-juice (or the same quantity of mixed tarragon and chili vinegar), 1 tablespoonful of salad-oil, a teaspoonful each of finely-chopped parsley and onion or shallots, salt and pepper. For the batter: 2 ozs. of flour, ½ gill of tepid water, 1 tablespoonful of salad-oil or melted butter, the white of 1 egg, salt.

Method.—Wash, skin and fillet the sole, and divide each fillet lengthwise and across into two. Place the fillets in a deep dish with the marinade, and let them soak for 1 hour, then drain well. Have ready the batter, made by mixing the flour and salt smoothly with the water and oil, and lastly adding the stiffly-whipped white of egg. Dip the fillets of fish in the batter, take them out on the point of a skewer, drop them carefully into a deep pan of hot fat, and fry until golden-brown. Dish on a folded serviette or fish paper, and garnish with fried parsley.

Time.—Altogether, 1½ to 1¾ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—2 soles, white wine, 1 finely-chopped shallot, butter, cooked oysters, mussels, mushrooms, Normande sauce (No. 204).

Method.—Clean, skin, and trim the soles, remove the fillets, fold them in two, and place them in a buttered sauté-pan, season with pepper and salt, moisten with 1 gill of white wine, sprinkle with a finely-chopped shallot, place a few pieces of butter here and there, and cook in the oven for about 10 minutes. Have ready a garniture of prepared oysters, mussels, button mushrooms, and croûtes or fleurons