No. 270. _Filets de Soles aux Huîtres._

Fillet and dress two soles as for Filets de sole à la Hollandaise (No.

265), dish them round, then put a dozen and a half of oysters lightly

blanched in the sauté-pan, with ten tablespoonfuls of oyster sauce (No.

69), and four do. of milk; boil five minutes, season with a little

cayenne pepper and salt, if required, and pour over the fillets.