Show I I More Fish is 1 By Nicholas Soyer Chef of Brooks' Brooks Club London Londin I Sole Solo Thoroughly buter butter but but- ter er a 11 bag place Inside a well trimmed sole or flounder add three small peelEd peeled peeled peel peel- ed uncut onions a bouquet garni and anda andI a glass of claret Mix a Po large teaspoonful teaspoonful teaspoonful tea- tea spoonful of flour with an ounce of butter place this mixture on the sole sale seal up the bag and cook for tor twenty minutes In a hot oven Sole or Flounder or Cod a la Com Com- tease tesse Grease a bag thickly Take six or eight fillets dust them lightly with salt and white pepper and squeeze a little lemon Juice over each fillet Put them In P P. bag and idd dd to them an ounce of finely minced mushrooms half halt a heaped largo large teaspoonful teaspoonful tea tea- spoonful of finely minced shallot or chives a heaped large teaspoonful of minced parsley and a heaped dessertspoonful dessertspoonful dessert- dessert spoonful of freshly fried breadcrumbs 11 11 mixed together Add also half halt a of sherry mixed with the tha sam earn i amount of at either good fish stock or ordinary stock Close tho bag and cook in a moderately hot oven for eighteen to twenty minutes To m make k the fish stock put the bones and trimmings from the tho fish In Ina a clean small with a 11 gill Sm of water and a bit of turnip carrot onion and celery all first well washed and sliced and simmer fifteen minutes min min- utes Strain off and 1 ise se Whitebait lean and dry one pound whitebait and roll in flour Melt one ounce of butter season with a little cayenne cayenne pepper a fInel finely chopped shallot and a n tablespoonful of ot vine vine- gar Sprinkle fish with this mixture seal In a well buttered bag and cook for tor five minutes In a very h hot t oven Cop Copyright rIght 1911 lUl by SturgIs Walton Valtos Compan |