1429 | Fillets of Sole à la E. A. Buck.
—Have the fillets of two medium sized fine, fresh, soles prepared as in No. 1421, place six of them on a plate. Season with a teaspoonful of salt and half a teaspoonful of pepper, and lay them aside till wanted. Place in a saucepan one finely chopped shallot, a teaspoonful of freshly chopped parsley, half a teaspoonful of freshly chopped chervil, and moisten with two wine glasses of white wine. Reduce on the hot range to one-quarter. Cut the two reserved fillets into very small dice-shaped pieces, and add them to the rest in the pan; then cook the whole for five minutes longer, thicken with a tablespoonful of Allemande sauce (No. 210), adding at the same time a tablespoonful of very good butter; mix well together, and leave the pan on the corner of the range to keep warm. Thoroughly heat, in a pan on the hot range, half a gill of clarified butter, then place into it the six fillets as rapidly as possible to fry on one side only, for one minute; immediately remove them from the pan, and place them on a napkin to dry. Lightly butter a silver dish, arrange the fillets over it, the cooked side up, in crown shape. Place the above preparation evenly over each fillet, right in the centre, and with a table knife give them a pretty dome shape, covering the fillets entirely. Sprinkle a little Parmesan cheese over each, also a very little clarified butter, then place them in the hot oven to bake for eight minutes, so that they should obtain a good golden color. Remove from out the oven, pour a gill of hot tomato sauce (No. 205) around the dish, but none over the fillets, and then send to the table.