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minutes, according to its size. Drain well, dish on a folded napkin, garnish with parsley and cut lemon, and serve with shrimp, lobster, or plain melted butter sauce.

Time.—After the water boils, 10 to 12 minutes for a large sole. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 4 persons.

To Choose Soles.—The fish should be both thick and firm. If the skin is removed with difficulty and the flesh looks grey, it is good.

641.—SOLE, BAKED FILLETS OF, WITH FORCEMEAT. (Fr.Filets de Sole Farcis.)

Ingredients.—1 medium-sized sole, 2 tablespoonfuls of breadcrumbs, 1 tablespoonful of finely-chopped suet, 1 dessertspoonful of finely-chopped parsley, ¼ of a teaspoonful of mixed herbs, 1 egg, salt and pepper, butter, pale-brown breadcrumbs.

Method.—Wash, skin, and fillet the sole. Mix the above ingredients together with as much of the egg as is necessary to moisten the whole. Spread a thin layer of forcemeat on each fillet, and fold in two. Arrange the fillets in a fireproof baking-dish, and fill up the spaces between them with the rest of the forcemeat. Sprinkle lightly with pale-brown breadcrumbs, add a few small pieces of butter, and bake for about 30 minutes in a moderate oven. Serve in the dish in which they are cooked.

Time.—To bake, 30 minutes. Average Cost, from 1s. 9d. to 2s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.

642.—SOLE WITH CREAM SAUCE. (Fr.Sole à la Crème.)

Ingredients.—1 medium-sized sole, 1 pint of milk (or milk and fish stock), 2 ozs. of butter, 1½ ozs. of flour, a blade of mace, a small piece of onion, salt and pepper, lemon-juice.

Method.—Wash, skin, and fillet the sole, and divide each fillet lengthwise into two. Tie each strip loosely into a knot, or fold the ends over each other; place on a greased tin, season with salt and pepper, sprinkle with lemon-juice, cover with a greased paper, and bake from 10 to 15 minutes in a moderate oven. To make the stock, simmer the bones of the fish, the onion, and mace in the milk for about 15 minutes, then strain and season to taste. Melt the butter in a stewpan, add the flour, cook for 3 or 4 minutes, then pour in the milk, and stir until it boils. Let the sauce simmer 10 minutes at least; then arrange the fish nicely on a hot dish, either in a circle or forming two rows, and strain the sauce over, taking care to coat the fish evenly. Decorate with a little chopped parsley or lobster coral.

Time.—To bake, from 10 to 15 minutes. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 4 persons. Seasonable at any time.