and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and
grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful
of white wine has been added. Sprinkle with crumbs, dot with butter,
and bake for thirty minutes. Squeeze lemon-juice over and serve.
BAKED SMELTS À LA MANTON
Prepare according to directions given for Baked Smelts a la Duxelles,
omitting the chopped onion and the wine from the sauce. Sprinkle
with crumbs and grated Parmesan cheese, dot with butter, and brown
in the oven. Squeeze the juice of a lemon over and serve.
FRIED SMELTS--I
Dip the prepared fish into seasoned, melted butter, then into corn-meal,
and fry in deep fat. Or, dip in beaten egg and corn-meal.
FRIED SMELTS--II
Clean the fish, season with salt and pepper, and sauté in hot fat.
Or, dip in egg and crumbs and fry in deep fat.
[Page 371]
FRIED SMELTS--III
Dredge the cleaned fish with flour, dip in egg and crumbs, and sauté
in a frying-pan with butter, or fry in deep fat.
FRIED SMELTS--IV
Dip the cleaned smelts in cream, then in seasoned flour, and fry
in fat to cover. Serve with Tartar Sauce.
FRIED SMELTS--V
Clean small smelts, season with salt and pepper, dip in egg and
crumbs, and string on skewers, piercing the head with a skewer.
Fry in deep fat and serve with Mayonnaise or Tartar Sauce.
FRIED SMELTS--VI
Clean the smelts, trim off the tails, and remove the back-bone.
Sprinkle with salt and pepper inside and out and skewer into circles
with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.
FRIED SMELTS À L'ANGLAISE
Dip the cleaned fish into cracker crumbs, then in beaten eggs, then
in cracker crumbs, and fry brown in deep fat. Serve with Tartar
[Page 372]
Sauce.
FRIED SMELTS AU BEURRE NOIR
Clean the smelts, season with salt and pepper, dip in corn-meal,
then in beaten egg and crumbs, and fry in deep fat. Drain and serve
with Brown Butter Sauce. If desired, the fish may be skewered in
circles before frying.
FRIED SMELTS À LA PARISIENNE
Wash the smelts, remove the bone, wipe dry, dredge with flour,
put their tails in their mouths, fasten with a tooth-pick, and
fry in very hot fat. Garnish with hard-boiled eggs and serve with
Tartar Sauce.
FRIED SMELTS WITH SALT PORK
Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal.
Cut half a pound of fat salt pork into dice, and fry until crisp.
Take up the pork, fry the fish in the fat, and drain on brown paper.
Make a Cream Sauce, using the pork fat instead of butter, add to
it the diced pork, pour around the fish and serve.
[Page 373]
STUFFED SMELTS--I
Stuff the cleaned fish with bread-crumbs mixed with tomato and
melted butter, seasoning with salt and pepper. Bake in a buttered
pan and serve with any preferred sauce.
STUFFED SMELTS--II
Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll
in melted butter, then in crumbs, and bake for fifteen minutes,
basting with melted butter; the breading may be omitted if a more
simple dish is desired. Serve with Bearnaise Sauce.
STUFFED SMELTS--III
Cook to a paste one cupful of crumbs and one cupful of milk. Beat
smooth, add one egg well-beaten, a teaspoonful each of minced parsley,
lemon-juice, and chopped olives, and one cupful of chopped oysters.
Stuff large smelts, lay them in a pan lined with buttered paper,
skewer the head and tail together, and fill the circles with stuffing.
Steam for fifteen minutes or sprinkle with crumbs and butter and
bake.
STUFFED SMELTS À L'ITALIENNE
Prepare, clean, and split the smelts, stuff
[Page 374]
with seasoned crumbs, and arrange in a buttered baking-dish, cover
with Italian Sauce, and bake. Squeeze lemon-juice over and serve.
Chopped oysters or cooked fish may be used with, or instead of,
the crumbs.
STUFFED SMELTS AU GRATIN
Chop half a pound of raw fish, either sea-bass or salmon, and pound
in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs
which have been soaked in hot milk and squeezed dry. Add the yolks
of two eggs and the white of one, two tablespoonfuls of cream,
and salt and pepper to season. Rub until very smooth and fold in
lastly two tablespoonfuls of whipped cream. Let cool thoroughly.
Fry two tablespoonfuls of chopped onion in butter with two
tablespoonfuls of minced parsley and a quarter of a pound of chopped
fresh mushrooms. Season with salt and pepper and set aside. Stuff
the smelts with the fish paste. Butter a silver platter and spread
it thinly with the fried onions and mushrooms. Add two tablespoonfuls
of white wine and lay the fish upon it. Sprinkle with salt and
pepper, spread with the rest of the onion and mushrooms, cover
with crumbs, dot with butter, and brown in the oven. Serve in the
Same dish.
[Page 375]
SMELTS AU GRATIN
Clean and dry eighteen smelts. Fry together in butter a chopped
onion, two shallots, twice the quantity of mushrooms, a minced
bean of garlic, and a tablespoonful of minced parsley. Butter a
baking-dish, spread the cooked vegetables upon it, and lay upon
it the prepared fish. Season with salt and pepper, moisten with
half a glassful of white wine, cover with large fresh mushrooms,
pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot
with butter, and bake in the oven. Sprinkle with lemon-juice and
minced parsley and serve. The smelts may be boned if desired.
SMELTS AU BEURRE NOIR
Roll the cleaned smelts in flour, sauté in butter, and arrange
on fingers of buttered toast. Brown half a cupful of butter, add
a tablespoonful of vinegar, pour over the fish, and serve.
SMELTS À LA BOULANGER
Clean and dry the fish, dip into cream, then into flour, and fry
in deep fat.
SMELTS À LA DAVIS
Prepare and clean the fish, remove the bone,
[Page 376]
dip in milk, season with salt and pepper, dip in flour, and brown
in butter. Melt two tablespoonfuls of peanut butter, add to it the
juice of a lemon, pour over the fish and serve, garnishing with
lemon and parsley.
SMELTS À LA TOULOUSE
Clean and bone a dozen large smelts. Cook in a saucepan with white
wine and mushroom liquor or stock, seasoning with salt and pepper.
Drain, and add the remaining liquid to a cupful of Allemande Sauce.
Add a few button mushrooms and a tablespoonful of butter to the
sauce. Pour over the smelts and serve.
SMELTS À LA DRESDEN
Clean and remove the bone from large smelts and stuff them with
seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste
with melted butter. Butter a serving-dish, lay the prepared fish
upon it, cover with chopped onion, and squeeze over the juice of
a lemon. Add a tablespoonful of butter and a cupful of white stock
and bake half an hour. Serve with any preferred sauce.
BOILED SMELTS
Cook smelts in salted and acidulated water, or in court bouillon,
[Page 377]
drain and serve with Tartar Sauce.
SMELTS WITH MAYONNAISE
Dip the cleaned fish into beaten egg, then into crumbs, and fry
in deep fat. Serve cold with Mayonnaise.
STEWED SMELTS
Clean the fish and remove the heads. Put into a buttered china
baking-dish. Add enough fish or veal stock to cover, and chopped
onions, capers, parsley, thyme, pepper and salt, and white wine
to season. Bring to the boil, pour over the fish and bake for ten
or fifteen minutes. Serve in the same dish.
SMELTS WITH FINE HERBS
Chop together chives and parsley, and sprinkle a buttered baking-dish.
Season with salt and pepper, lay prepared smelts upon it, sprinkle
with chopped onions and seasoning, add half a cupful of white wine,
cover with buttered paper and bake for ten minutes. Take up carefully,
thicken the liquid with butter and flour cooked together, and serve
with the fish.
[Page 378]
SMELT CROQUETTES
Clean and split smelts and remove the backbone. Pound fine a pound
of cooked halibut, seasoning with salt, white pepper, and Sherry.
Add enough very thick Cream Sauce to make a stiff paste, and cool.
Shape into croquettes and roll a smelt around each one, fastening
it by sticking the tail through the head. Dip in egg and crumbs
and fry in hot lard to cover. Serve with Tartar Sauce.
SMELTS IN MATELOTE
Chop together an onion, a sprig of parsley, three mushrooms, and
a bean of garlic. Fry in oil and season with salt and pepper. Put
the cleaned smelts into the pan, add enough white wine to cover,
and simmer until done. Strain the liquid, thicken it with butter
and flour cooked together, pour over the fish, and serve with a
garnish of lemon and parsley.
[Page 379]
FIFTY-FIVE WAYS TO COOK SOLES
NOTE:--If the imported sole is not readily obtainable, flounder
or pompano makes a very acceptable substitute.
BOILED SOLES
Trim the soles, rub with lemon-juice and boil in salted water. Drain,
and serve with any preferred sauce.
BROILED SOLE--I
Marinate for an hour in oil and lemon-juice seasoned with salt and
pepper. Broil on a double-broiler and serve with Maître d'Hôtel
Sauce.
BROILED SOLE--II
Clean and skin a sole, dip in melted butter and lemon-juice, then
in seasoned crumbs, and broil. Remove the bone from an anchovy and
rub it to a paste with a small lump of butter. Add a wineglassful
of white wine and the juice of half a lemon and keep the sauce warm.
[Page 380]
Place the sole on a hot dish, pour the sauce over and serve.
BAKED FILLETS OF SOLE--I
Butter a baking-pan, sprinkle with chopped onions and parsley,
lay fillets of sole upon it, spread with butter, season with salt
and pepper, add a wineglassful of white wine, and bake in the oven,
basting frequently. Take up the fish carefully, add to the liquid
a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs
and minced parsley to season. Lay the fillets on a baking-dish,
spread with the paste, cover with large fresh mushrooms, sprinkle
with crumbs, dot with butter, and brown in the oven. Serve very
hot in the same dish.
BAKED FILLETS OF SOLE--II
Put the prepared fillets in a buttered baking-dish, sprinkling
with chopped onion, parsley, and mushrooms, and seasoning with
salt and pepper. Add a tablespoonful of butter and enough white
wine and white stock in equal parts to keep from burning. Bake,
basting frequently. Cook together one tablespoonful each of butter
and flour, add a cupful of brown stock and cook until thick, stirring
constantly. Take up the fish, drain the liquor from the pan into the
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sauce, and reheat. Spread the sauce over the fish, sprinkle with
crumbs, dot with butter, and brown in the oven.
FILLETS OF SOLE BAKED IN WHITE WINE
Butter a baking-dish and put into it six fillets of sole. Add half
a cupful of hot water and a tablespoonful of lemon-juice. Cook
together one tablespoonful each of butter and flour, seasoning
with minced parsley, grated onion, salt, cayenne, and powdered
mace. Add one cupful of white wine and cook until thick, stirring
constantly. Drain the fish, pour the sauce over, and serve.
BAKED SOLE WITH WINE SAUCE
Clean a large sole, trimming off the gills and dark skin and scraping
the white side. Make a deep cut on each side of the back-bone and
take off the fins. Put into a buttered baking-pan with salt and
pepper to season and two cupfuls of white wine. Bake for twenty
minutes. Cook together one tablespoonful of butter and two of flour,
add a cupful of cold water and cook until thick, stirring constantly.
Strain the liquor from the fish into the sauce, bring to the boil,
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add one tablespoonful each of butter and minced parsley, pour over
the fish and serve.
FRIED SOLE--I
Remove the skin, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve with any preferred sauce.
FRIED SOLE--II
Skin and clean a pair of soles and marinate for an hour in oil
and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool,
trim, dip into melted butter, then into the beaten yolks of eggs,
then into seasoned crumbs. Sprinkle with grated Parmesan cheese
and broil slowly, basting with melted butter if needed. Serve with
Maître d'Hôtel Sauce.
FRIED FILLETS OF SOLE--I
Marinate a sole for an hour in white wine, seasoned with salt,
pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge
with flour, and fry in hot lard.
FRIED FILLETS OF SOLE--II
Sprinkle the prepared fillets with salt, pepper, and lemon-juice,
dip in egg and crumbs, repeat, fry in fat to cover, and serve with
Tartar Sauce.
[Page 383]
FRIED FILLETS OF SOLE À L'ORLY
Soak the prepared fillets for an hour in lemon-juice seasoned with
grated onion, minced parsley, salt and pepper. Drain, dry, dredge
with flour or dip in batter. Fry in deep fat and serve with Tomato
Sauce.
FRIED SOLE À L'ANGLAISE
Dredge the prepared fish with flour, brush with the beaten yolk
of an egg, cover with crumbs, and fry in deep fat.
FRIED SOLE À LA COLBERT--I
Cut the fish into fillets, dip in milk, then in flour, and fry
brown. Serve with melted butter and garnish with lemon and parsley.
FRIED SOLE À LA COLBERT--II
Select six small soles, cut off their heads, and make an incision
down the back-bone. Season with salt, pepper, and lemon-juice, dip
in egg and crumbs, fry in hot fat, drain, and serve with Colbert
Sauce.
FRIED SOLES WITH SHRIMP SAUCE
Fillet the fish, dip in flour, then into egg and crumbs, fry in
deep fat, and serve with Shrimp Sauce.
[Page 384]
SOLE À L'AURORE
Butter a shallow platter, lay a sole upon it, cover with buttered
paper and put into the oven for ten minutes. Take it out and remove
the back-bone, filling its place with chopped onions and parsley.
Replace the upper side of the fish, cover with a cupful of Cream
Sauce and put in the oven for ten or fifteen minutes. Rub the yolks
of hard-boiled eggs through a sieve over the fish, and garnish
with the whites in rings, sliced lemon, and parsley.
FILLETS OF SOLE À LA BERCY
Cook some fillets of sole in butter, seasoning with salt, pepper,
and minced onion. Take up the fish, add two tablespoonfuls of butter,
a teaspoonful of minced parsley, and the juice of a lemon. Pour
over the fish and serve.
FILLETS OF SOLE À LA BORDEAUX
Season the prepared fillets with salt and pepper, dip in melted
butter, then into flour, then into beaten eggs, then into bread-crumbs.
Fry brown in deep fat, garnish with lemon and parsley, and serve
with Tomato Sauce.
[Page 385]
SOLES À LA COLBERT
Skin and trim the soles and boil in salted water until done. Chop
fine a head of endive and fry it in butter. Add two cupfuls of
stock, bring to the boil, take from the fire, and add the yolk
of an egg beaten smooth with a little cream. Place the soles on
a hot dish, pour over the sauce, and serve.
FILLETS OF SOLE À LA CRÈME
Simmer the prepared fillets in salted and acidulated water to cover,
seasoning with salt and pepper, sliced onion, cloves, and parsley.
Cook together a tablespoonful each of butter and flour and add
one cupful of cream and half a cupful of stock. Cook until thick,
stirring constantly. Take from the fire, season with salt and pepper,
and add the yolks of two eggs beaten smooth with a teaspoonful of
lemon-juice and a tablespoonful of melted butter. Pour the sauce
over the fillets and serve.
SOLE À LA DIEPPOISE
Butter a baking-dish, sprinkle with chopped shallot, and lay upon
it the fillets of three soles. Add half a wineglassful of white
wine and three tablespoonfuls of mushroom liquor. Cook for six
[Page 386]
minutes, take up, and reduce the liquid half by rapid boiling. Add
to it one cupful of Allemande Sauce, a dozen cooked mussels or
oysters, and half a dozen small cooked mushrooms. Take from the
fire, add a tablespoonful of butter and the juice of half a lemon.
Pour over the fish and serve.
FILLETS OF SOLE À LA FRANÇAISE
Fry the fillets with a chopped onion and a tablespoonful of chopped
parsley in seasoned butter. Serve with Italian Sauce.
FILLETS OF SOLE À L'ITALIENNE
Arrange the prepared fillets in a buttered saucepan, with salt,
pepper, chopped onion, and half a cupful of white wine. Cook for
ten minutes and drain carefully, reserving the liquid. Add four
tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish
Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley,
and the juice of half a lemon. Pour over the fish and serve.
FILLETS OF SOLE À LA JOINVILLE
Season the prepared fillets with salt, pepper, and grated nutmeg,
and put into a buttered baking-pan with a tablespoonful of butter
[Page 387]
and half a cupful of white wine. Cover, cook for ten minutes, and
drain, reserving the liquid. Arrange on a serving-dish and cover
with cooked mushrooms, oysters, and lobster. Cook together two
tablespoonfuls each of butter and flour, add the fish gravy and two
cupfuls of white stock, and cook until thick, stirring constantly.
Take from the fire, add the yolks of four eggs beaten with the
juice of half a lemon, two tablespoonfuls of butter, a pinch of red
pepper, and enough pounded lobster coral to tint. Pour the sauce
over the fish and serve.
FILLETS OF SOLE À LA JOINVILLE--II
Butter a flat baking-dish and arrange in it, crown-shaped, the
prepared and cleaned fillets of three soles. Add half a wineglassful
of white wine, three tablespoonfuls of mushroom liquor, and salt
and pepper to season. Cook for six minutes, take up the fish, and
put on a hot dish. Cover with Allemande Sauce, garnish with broiled
mushrooms and serve.
SOLE À LA MAÎTRE D'HÔTEL
Simmer fillets of sole for six minutes in salted and acidulated
water to cover. Drain and serve with Maître d'Hôtel Sauce.
[Page 388]
FILLETS OF SOLE À LA MAÎTRE D'HÔTEL
Put the fillets into a buttered baking-tin, sprinkle with salt
and lemon-juice, cover with buttered paper, and cook in a hot oven
for six minutes. Put the bones and trimmings of the fish into a
saucepan with cold water to cover and simmer slowly. Cook together
one tablespoonful of butter and two of flour, add the strained fish
stock, and cook until thick, stirring constantly. Add one-fourth
cupful of cream, reheat, take from the fire, add a tablespoonful
of minced parsley, a dash of lemon-juice, and salt and pepper to
season. Arrange the fillets on a hot platter, drain the liquid
from the pan into the sauce, pour over the fish, and serve.
FILLETS OF SOLE À LA MARÉCHALE
Season the prepared fillets with salt, pepper, and lemon-juice,
and cover with a thin coating of Béchamel Sauce. Put on ice for
an hour, dip in crumbs, then in beaten egg, then in crumbs, and
sauté in clarified butter, drain, and serve with Béchamel Sauce.
SOLE À LA NORMANDY--I
Make a stuffing of bread-crumbs, sweet
[Page 389]
herbs, oysters, mushrooms, truffles, and a quarter of a pound of
ham, all chopped very fine and mixed to a paste with stock. Stuff
the fish with this, sprinkle with lemon-juice, dot with butter,
sprinkle with crumbs, minced parsley, and salt and pepper to season.
Add half a cupful of white stock and bake slowly, basting frequently
and adding more stock if required.
SOLE À LA NORMANDY--II
Butter a baking-dish and cover with sliced onions, parboiled. Lay
the sale upon them, seasoning with salt, pepper, grated nutmeg,
and minced parsley. Add the juice of a lemon and white wine to
cover. Bake in a slow oven, basting with the gravy, and adding
melted butter if necessary. Serve with a sauce made by adding half
a cupful of cream to the gravy and thickening with a tablespoonful
each of butter and flour cooked together.
SOLE À LA NORMANDY--III
Put the fillets from three soles in a buttered saucepan with half a
wineglassful of white wine, three tablespoonfuls of mushroom liquor,
and salt and pepper to season. Cover and cook for six minutes, drain,
and arrange on a serving-dish. Boil the gravy for five minutes,
[Page 390]
add a cupful of Allemande Sauce, a dozen oysters, and six sliced
mushrooms. Take from the fire, add a tablespoonful of butter and
the juice of half a lemon, pour over the fish, and serve.
SOLE À LA NORMANDY--IV
Butter a baking-dish and put the fish into it with two dozen oysters,
a dozen mussels, a chopped onion, a sprig each of thyme and parsley,
a tablespoonful of butter, and salt and pepper to season. Add one
cupful each of red wine and stock, cover, and cook until nearly
done. Drain and keep warm, lay the oysters and mussels over the
sole. Add to the liquid enough stock to make the required quantity
of sauce, strain, and thicken with flour cooked in butter. Take
from the fire, add the beaten yolks of two eggs, pour over the
fish, and serve.
FILLETS OF SOLE À LA NORMANDY
Put the fillets in a buttered saucepan with salt and pepper to
season, a tablespoonful of butter, a chopped onion, and half a
cupful of white wine. Cover and cook for ten minutes, then take
up the fish and drain carefully. Cook together without browning,
two tablespoonfuls each of butter and flour, add the liquid
[Page 391]
drained from the pan and enough oyster liquor and white stock to
make three cupfuls of sauce. Cook until thick, stirring constantly,
skim, take from the fire, and add the yolks of four eggs well-beaten,
two tablespoonfuls of butter in small bits, the juice of half a
lemon, and a few cooked oysters, mussels, and scallops cut fine.
Pour the sauce over and serve.
FILLETS OF SOLE À L'ORLY
Marinate the prepared fillets for half an hour in lemon-juice with
pepper and salt to season. Put the trimmings of the fish into a
saucepan with a bunch of sweet herbs and white wine to cover. Season
with salt and pepper, boil rapidly for fifteen minutes and strain.
Dredge the fillets with flour, fry in boiling fat, and serve the
sauce separately.
FILLETS OF SOLE À LA PROVENCE
Simmer the fillets in white wine to which a little olive-oil has
been added, seasoning with minced parsley and garlic, grated nutmeg,
salt, and pepper. Drain, sprinkle with lemon-juice, and serve with
a border of fried onions.
[Page 392]
FILLETS OF SOLE À LA ROUEN
Put the prepared fillets into a buttered baking-pan and squeeze
lemon-juice over them. Cover with buttered paper and bake. Cook
together one tablespoonful each of butter and flour, add one cupful
of fish stock and half a cupful of cream, and cook until thick,
stirring constantly. Season with salt, paprika, and lemon-juice.
Pour over the fish and serve.
FILLETS OF SOLE À LA TROUVILLE
Put the prepared fillets into a buttered pan with salt, pepper,
grated nutmeg, half a cupful of white wine, and half a cupful of
stock. Cover and cook quickly, then drain the fish and keep warm. Put
into the pan in which the fish was cooked two dozen large oysters,
two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly
until cooked, drain, and cover the fish with them. Add stock if
necessary to make the required quantity of sauce, and thicken with
two tablespoonfuls each of butter and flour cooked together. Pour
the sauce over, sprinkle with crumbs, dot with butter, and brown
in the oven.
FILLETS OF SOLE À LA VÉNITIENNE--I
Put the prepared fillets into a buttered pan
[Page 393]
with salt, pepper, nutmeg, a chopped onion, and half a cupful of
white wine. Cover and cook for ten minutes. Add two cupfuls of
stock and thicken with a tablespoonful each of butter and flour
cooked together. Take from the fire, add the yolks of four eggs
beaten with the juice of half a lemon, and two tablespoonfuls of
butter. Pour the sauce over the fish, sprinkle with chopped parsley,
and serve.
FILLETS OF SOLE À LA VÉNITIENNE--II
Simmer the fillets for ten minutes in a saucepan with clarified
butter, lemon-juice, white pepper, and salt. Simmer other fillets
without trimming in the same manner. Drain and cool. Cut the untrimmed
fillets into dice, mix with thick Allemande Sauce, grated Parmesan
cheese, and salt, white pepper, and grated nutmeg to season. Spread
this preparation very thinly on an earthen dish, and when it is
cool cut into pieces the size and shape of the fillets; dip in
crumbs, then in egg, then in crumbs, and fry in fat to cover. Warm
the fillets and arrange in a circle alternately with the breaded
ones. Serve with any preferred sauce.
SOLE AU GRATIN--I
Make a paste of bread-crumbs and chopped
[Page 394]
mushrooms, seasoning with pepper, salt, and minced parsley, and
using cream for the liquid. Butter a serving-dish, spread with
a layer of the paste, lay the fish upon it, and pour over it a
wineglassful of white wine and an equal quantity of veal or chicken
stock. Cover with crumbs, dot with butter, and brown in the oven.
Serve in the dish in which it was cooked.
SOLE AU GRATIN--II