COLD FISH.
small fillets of sole and of salmon, either cooked for the purpose (in a buttered tin under a buttered paper), or cut from cold, previously-cooked fish. Mask the sole fillets with tomato mayonnaise, and the salmon ones with white mayonnaise aspic, and when they are firm, dish them en couronne, and fill up the centre with Suédoise sauce iced, and garnish with scraped horse- radish.
Filets de Sole, Claudine.—Fillet two nice soles, trim and bat out the fillets, season with white pepper and lemon juice, roll them up, and fasten into shape with a band of buttered paper, place them in a buttered pan with half a gill of fish stock, the juice of half a lemon, and, if liked, a few drops of wine, salt and pepper to taste, and bake from twelve to fifteen minutes according to size and thickness; then lift them out and leave them till perfectly cold. Meanwhile prepare the following sauce: Stir into one and a half gills of good brown sauce two tablespoonfuls of capers, a pinch of minced parsley, four washed, boned, and pounded anchovies, a tea- spoonful of Lemco, a minced shallot, and three or four minced mushrooms; let this all boil up, and simmer it for ten minutes, then tammy it, add about 4oz. of best leaf gelatine, the strained juice of a lemon, and four stoned and minced olives; bring it to the boil again, and as soon as the gelatine is perfectly dissolved, set it aside till nearly cold; then stir in lightly a spoonful or two of stiffly-whipped cream, and mask the fillets with this sauce as it is setting. When this coating is firm, trim the little fillets, and serve them on a bed of chopped aspic jelly. Another version of this dish is produced by masking the little fillets with aspic cream, forcing a little rose of anchovy or green butter out on each, then serving them surrounded with the previously-given