Fillet two soles, beat each fillet flat; have ready a dozen oysters,
blanched and chopped, which mix with four tablespoonfuls of forcemeat of
whitings (No. 124), and a little chopped eschalots; spread some on one
fillet, then cover another over it, and so on till they are all done;
put a little oil in a sauté-pan, with a little chopped eschalots, and a
glass of white wine; lay your fillets in, season with a little pepper
and salt, and put them in a moderate oven until tender; turn them over,
and cut each into large diamonds, dress them round (points upwards) upon
a dish, and put them in the hot closet; put ten tablespoonfuls of melted
butter, and six do. of milk into the sauté-pan; place it over the fire,
and when it boils pass it through a tammie; place it again on the fire,
boil it a few minutes, add two pats of butter, and stir it till quite
smooth; pour the sauce over the fillets, sprinkle some gherkins and ham
(cut in strips half an inch long) over, and serve very hot.