Your diet recipes » SOLES A LA BONNE FEMME. Ingredients : Four

SOLES A LA BONNE FEMME.

Ingredients : Four soles, one onion, a little vinegar, a little
parsley, a little thyme, half a pint of stock gravy, some season-
ing, and a little roux. Chop one onion and a little parsley very
fine, place them in a stewpan with half a pint of stock, some
seasoning, a little finely-rubbed thyme, a gill of vinegar, and a
little roux, and let boil five minutes. Cut each sole into three
pieces, well wash and clean them in lukewarm salt and water,
throw them into cold watei’, wipe each piece dry with a clean
cloth, then place them in a stewpan, pour the sauce over them,
and let simmer thirty minutes, occasionally turning them with a
fishslice. Send to table on a hot dish garnished with croutons
of fried bread.

FILLET OF BEEF A LA MOLDAVE.

Ingredients: About five pounds fillet of beef, three onions,
three carrots, a few allspice, two bay-leaves, a blade of mace,
one quart of stock broth, a small bunch of sweet herbs, four
ounces rice, four ounces lean ham, one tin of preserved peas,
and some mashed potatoes. Trim the fillet of beef into shape,
place the trimmings in a stewpan with three carrots and three
onions cut into slices, a few allspice, two bay -leaves, a blade of
mace, a small bunch of sweet herbs, some seasoning, and one
quart of stock ; lay in the beef, cover with buttered paper, place
on the lid, let come to the boil on the fire, then place the stew-
pan in a hot oven for two hours ; when cooked, strain off the
gravy, take off the fat, and reduce to half a pint by boiling ;
boil four ounces well-washed rice in boiling water until tender,
drain it on a sieve, and keep hot ; make hot a tin of preserved
peas, and cut four ounces lean ham into small squares ; have
ready some mashed potatoes ; place a bed of mashed potatoes
on a hot dish, and place the fillet of beef on the top ; put round
it alternately, in little heaps, the rice, ham, and peas ; pour the
boiling gravy over it, and serve very hot.