906—Mousselines de Soles

The directions given under “Mousselines de Saumon” (No. 797, Mousseline de Saumon) apply in all circumstances to Mousselines of Sole. I shall therefore refrain from repeating the recipe, since, the quantities remaining the same, all that is needed is the substitution of the meat of sole for that of salmon. Thus, I shall only state here, by way of reminding the reader, that these excellent preparations admit of all the fish sauces and garnishes, and that they may also be accompanied by all purées of fresh vegetables.