n filleted does make a fair substitute for the real thing, and it is
suitable for cooking in every way that the English sole can be used,
except whole. A boiled flounder without filleting, or a flounder fried
whole, as is so often done with sole, would be very coarse. Fillet two
flounders (in cities this will be done by the fishmonger, but in the
country it may have to be done in the kitchen, therefore directions for
doing it will be appended), lay the fillets, neatly trimmed and shaped,
into a thickly buttered pan or dish--either fire-proof porcelain or any
other that can go to table--pour over them a glass of sherry and four
tablespoonfuls of consomme; cover with oiled paper, and bake ten minutes
in a moderate oven; take out the pan, pour over the fillets half a pint
of _sauce Normande_; return to the oven for five minutes, and serve in
the pan.

_Sole a l'Horly._--Make a frying batter thus: mix one tablespoonful of
milk with two ounces of flour and a tablespoonful of salad oil to a
smooth paste; then add two yolks of eggs, and the whites whipped firm,
with a quarter of a saltspoonful of salt; mix with an upward movement of
the spoon, so as not to deaden the whites of eggs. Set it aside while
you prepare the sole. Mix a tablespoonful of salad oil, a teaspoonful of
Chili vinegar, a teaspoonful of tarragon vinegar, a teaspoonful of
parsley and one of onion chopped exceedingly fine, a scant saltspoonful
of salt, and a quarter one of pepper. Mix all together, then cut the
fillets in half, trimming away all ragged appearance, and lay them for
fifteen minutes in the mixture (called a marinade); take them out, drain
them on a sieve, and then dip each fillet in the batter. This batter
should be just thick enough to coat the fish and run slowly off, not
cling in a thick paste round it. A French rule for testing the thickness
of frying batter is to dip a spoon in it and then let a drop run off the
end on a plate; if it drops freely, yet keeps a beadlike form, it is
right. Fry each fillet in a wire basket three minutes in very hot deep
fat. Serve with fried parsley.

_Turbans of Sole a la Rouennaise._--As these require a little of the
same mixture as would be used for lobster cutlets or croquettes, it is
good management to have them when lobster is required for something
else. The mixture for the cutlets is made as follows (less than a fourth
of it would be required for the turbans): remove all the flesh from a
boiled hen lobst