pan with a bunch of sweet herbs and white wine to cover. Season
with salt and pepper, boil rapidly for fifteen minutes and strain.
Dredge the fillets with flour, fry in boiling fat, and serve the
sauce separately.

FILLETS OF SOLE A LA PROVENCE

Simmer the fillets in white wine to which a little olive-oil has
been added, seasoning with minced parsley and garlic, grated nutmeg,
salt, and pepper. Drain, sprinkle with lemon-juice, and serve with
a border of fried onions.

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FILLETS OF SOLE A LA ROUEN

Put the prepared fillets into a buttered baking-pan and squeeze
lemon-juice over them. Cover with buttered paper and bake. Cook
together one tablespoonful each of butter and flour, add one cupful
of fish stock and half a cupful of cream, and cook until thick,
stirring constantly. Season with salt, paprika, and lemon-juice.
Pour over the fish and serve.

FILLETS OF SOLE A LA TROUVILLE

Put the prepared fillets into a buttered pan with salt, pepper,
grated nutmeg, half a cupful of white wine, and half a cupful of
stock. Cover and cook quickly, then drain the fish and keep warm. Put
into the pan in which the fish was cooked two dozen large oysters,
two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly
until cooked, drain, and cover the fish with them. Add stock if
necessary to make the required quantity of sauce, and thicken with
two tablespoonfuls each of butter and flour cooked together. Pour
the sauce over, sprinkle with crumbs, dot with butter, and brown
in the oven.

FILLETS OF SOLE A LA VENITIENNE--I

Put the prepared fillets into a buttered pan
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with salt, pepper, nutmeg, a chopped onion, and half a cupful of
white wine. Cover and cook for ten minutes. Add two cupfuls of
stock and thicken with a tablespoonful each of butter and flour
cooked together. Take from the fire, add the yolks of four eggs
beaten with the juice of half a lemon, and two tablespoonfuls of
butter. Pour the sauce over the fish, sprinkle with chopped parsley,
and serve.

FILLETS OF SOLE A LA VENITIENNE--II

Simmer the fillets for ten minutes in a saucepan with clarified
butter, lemon-juice, white pepper, and salt. Simmer other fillets
without trimming in the same manner. Drain and cool. Cut the untrimmed
fillets into dice, mix with thick Allemande Sauce, grated Parmesan
cheese, and salt, white pepper, and grated nutmeg to season. Spread
this preparation very thinly on an earthen dish, and when it is
coo