Fish in Cases.—Fillet a sole (or any other fish)
and skin it, seasoning the skinned side with white
pepper, salt, and a drop or two of lemon juice, then
roll each up, fastening it in place with a band of
buttered paper; put these little fillets in a buttered
pan, squeeze a little lemon juice over them, cover
down the pan, and set it in the oven, or at the side of
the stove, for fifteen to eighteen minutes. Have
ready some little paper cases previously brushed over
with oil and dried, and as soon as the fillets are
ready place one in each case (after removing the
paper band), place a tiny pat of anchovy or maître
d'hôtel butter on each, moistening each with a drop
or two of oiled butter and lemon juice, and serve
very hot. Any fish that will roll nicely will do for
this. Herring fillets finished with mustard butter,
lemon juice, and a drop or two of oil are excellent.