l cut into pieces the size and shape of the fillets; dip in
crumbs, then in egg, then in crumbs, and fry in fat to cover. Warm
the fillets and arrange in a circle alternately with the breaded
ones. Serve with any preferred sauce.

SOLE AU GRATIN--I

Make a paste of bread-crumbs and chopped
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mushrooms, seasoning with pepper, salt, and minced parsley, and
using cream for the liquid. Butter a serving-dish, spread with
a layer of the paste, lay the fish upon it, and pour over it a
wineglassful of white wine and an equal quantity of veal or chicken
stock. Cover with crumbs, dot with butter, and brown in the oven.
Serve in the dish in which it was cooked.

SOLE AU GRATIN--II

Butter a baking-pan, sprinkle with crumbs, chopped onion, and minced
parsley. Season the fish with salt, pepper, and ginger, and stuff
with whole oysters, shrimps, and mushrooms. Cover with a layer
of bread-crumbs, parsley, and butter, add half a wineglassful of
white wine, and bake until done.

SOLE AU GRATIN--III

Put the prepared fish into a buttered baking-dish, season with
salt and pepper, sprinkle with minced parsley, add enough white
wine to keep from burning, and bake. Take up carefully, cover with
Italian Sauce, sprinkle thickly with crumbs, and brown in the oven.

SOLE AU GRATIN--IV

Cook together in butter a chopped onion,
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half a dozen mushrooms, a tablespoonful of minced parsley, and
a bean of garlic, with salt and pepper to season. Spread on the
bottom of a buttered baking-dish and lay the seasoned fillets upon
it. Add half a wineglassful of white wine and bake for five minutes.
Cover with fresh mushrooms, pour over a cupful of Spanish Sauce,
sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze
the juice of half a lemon over it and serve.

STEWED SOLES WITH OYSTER SAUCE

Soak the fish for two hours in seasoned vinegar and simmer until
done in salted and acidulated water. Serve with Oyster Sauce.

FILLETS OF SOLE WITH ANCHOVIES

Fry the fillets in olive-oil, seasoning with salt and pepper, cool,
and cut into small pieces. Add four anchovies cut into small bits,
pour over a French dressing and serve with toasted crackers.

FILLETS OF SOLE IN CASES

Fry in butter one cupful of chopped mushrooms, two tablespoonfuls
of chopped onion, and one tablespoonful of minced parsley, seasoning
with pepper and salt. Cut the soles in fillets, spread with the
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mixture, tie with thread, put