Soles Normande.

ake the fillets from three fine soles, as for No. 19; fold them in two, and lay them in a buttered, flat saucepan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, and half a pinch each of salt and pepper. Cover and cook for six minutes; then lift them up, drain, and arrange them on a dish. Reduce the gravy to one-half, add twelve blanched oysters, and six sliced mushrooms, moistening with half a pint of Allemande sauce (No. 114). Thicken the sauce well with a tablespoonful of good butter, tossing well till dissolved, and add the juice of half a lemon. Garnish the sides of the dish with the oysters and mushrooms, and pour the sauce over the fish. Decorate with three small, cooked crawfish, three fried smelts, and three small round croquettes of potatoes (No. 115).

To All Seafood Lovers:   Get Published!

Do you love to cook? Do you love to eat? Show the world your unique seafood recipe.

Publish your web page with your signature file to promote yourself or your business!

Send it to us and we will publish your personal or family seafood recipe online.