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Filleted Soles à la Reine.

Ingredients.

Sole. Milk. Parsley. 2 oz. of Butter. Horse-radish.

Method.

1. Fillet a sole or soles. 2. Divide the fillets, if large, into two parts by cutting across. 3. Roll them up, and tie if necessary with cotton. 4. Put them in boiling salt and water sufficient-to cover. 5. Let them boil ten minutes.

Prepare a sauce: 1. Melt two ounces of butter in a stewpan. 2. Add a tablespoonful of flour, and bring it to the consistency of cream with hot milk. 3. Season with salt and pepper and a little grated horse-radish or lemon juice. 4. Take up the fillets with a slice and put them into the sauce, which should just cover them. 5. Simmer for two minutes; a little chopped parsley may be added.

PRECAUTIONS.-Take care not to boil the fillets after they are in the sauce, the fillets should be so arranged as just to occupy the bottom of the stewpan.

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