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Sole à la Menuise.

Ingredients.

1 Sole. Eschalots. Lemon. 1 oz. of Butter.

Method.

1. Prepare the sole as already directed. 2. Cut four incisions diagonally on each side. 3. Well rub in a teaspoonful of salt and the same quantity of finely-minced eschalots (previously blanched). 4. Flour the sole, and broil over a slow clear fire.

1. Melt an ounce of fresh butter in a clean stewpan. 2. Add the juice of half a lemon and a very little cyenne. 3. Lay the sole on a hot gratin dish. 4. Rub the sauce into the incisions. 5. Cover the fish well with the remainder. 6. Put it into a hot oven for two minutes only, and serve quickly on tht dish.

PRECAUTIONS.-Let the sauce be well rubbed into the incisions on the sole.

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