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Fillets of Soles à la Maitre d'Hôtel.

Ingredients.

Soles. Lemon. Butter.

Method.

1. When filleted, wash and well dry them in a clean cloth, fold them neatly or roll them. 2. Put them into a tin dish previously buttered. 3. Sprinkle a little salt and one squeeze of a lemmon over the fillets. 4. Cover them with buttered paper. 5. Put the dish into the oven for six minutes. 6. Have your maître d'hôtel sauce ready. 7. Take the fillets out of the oven and arrange them on a hot dish serving. 8. Mix the liquor from the fillets out of the tin into your sauce. 9. Pour it over the fish and serve.

PRECAUTIONS.-Be particular with the sauce.

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