Fillets Of Sole With Lobster Recipe

Thin and fillet a pair of soles, each weighing about a pound. Roll the

fillets, secure them with thread, which remove before serving; put them

in a stewpan with two ounces of sweet butter, cover closely, and allow

them to cook at a slow heat for twenty minutes or until tender, taking

care to keep them from getting brown. Prepare a sauce by boiling a

quarter of a pound of veal cutlet and the bones of the fish in

half-a-pint of water. When reduced to a gill, strain and take off all

fat from the sauce, thicken either with fine flour or "Rizine," put it

into the stewpan with the fish, and allow it to stand for a quarter of

an hour without boiling. Mince or cut in small pieces either the meat of

a small fresh lobster, or half a flat tin of the best brand of preserved

lobster. Make this hot by putting it in a jam pot standing in a saucepan

of boiling water. Take up the fish, carefully pour the sauce round, and

place on the top of each fillet some of the lobster.

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