the juice of 1/2 lemon, salt and water, 1/2 pint of cream.
_Mode_.--Skin, wash, and fillet the soles, and divide each fillet in 2
pieces; lay them in cold salt and water, which bring gradually to a
boil. When the water boils, take out the fish, lay it in a delicately
clean stewpan, and cover with the cream. Add the seasoning, simmer very
gently for ten minutes, and, just before serving, put in the lemon-juice.
The fillets may be rolled, and secured by means of a skewer; but this is
not so economical a way of dressing them, as double the quantity of cream
is required.
_Time_.--10 minutes in the cream.
_Average cost_, from 1s. to 2s. per pair. _Seasonable_ at any time.
_Sufficient_ for 4 or 5 persons.
This will be found a most delicate and delicious dish.
THE SOLE A FAVOURITE WITH THE ANCIENT GREEKS.--This fish was
much sought after by the ancient Greeks on account of its light
and nourishing qualities. The brill, the flounder, the diamond
and Dutch plaice, which, with the sole, were known under the
general name of _passeres_, were all equally esteemed, and had
generally the same qualities attributed to them.
FILLETED SOLES A L'ITALIENNE.