885—Filets de Soles Mexicaine

Coat the fillets with fish forcemeat, and roll them to resemble scrolls (see No. 914, The Preparation of Paupiettes of Fillets of Sole Salmon, etc.). Poach them in fish fumet as directed for the paupiettes. Lay each rolled fillet in a grilled mushroom garnished with one-half tablespoonful of peeled, pressed, and concassed tomato cooked in butter, and arrange them in an oval on a dish.

Coat them with Béchamel sauce combined with a purée of tomatoes and capsicums cut into small dice, in the proportion of two tablespoonfuls of the purée and two-thirds oz. of the capsicums per pint of the sauce.