867—Filets de Soles Andalouse

Coat the upper sides of the fillets with fish forcemeat combined, per pound, with three oz. of chopped capsicum. Roll them up, after the manner of a scroll (see No. 914, The Preparation of Paupiettes of Fillets of Sole Salmon, etc.), and smooth the forcemeat on the top. Poach the fillets in butter and fish fumet.

The following should have been prepared beforehand:—(1) As many small half-tomatoes, stewed in butter and garnished by means of rizotto with capsicums, as there are fillets of sole; (2) the same number of roundels of egg-plant, seasoned, dredged, and fried in oil.

When dishing, arrange the roundels of egg-plant round the dish; place a stuffed tomato on each roundel of egg-plant, and a poached fillet of sole upon each tomato. Sprinkle with lightly-browned butter, and serve at once.