Required: Two soles. Two dozen prawns. A few breadcrumbs.

One ounce of butter.

A little Bechamel sauce. For tlie Cardinal sauce:

Half an ounce of butter.

A little lemon juice.

Salt, pepper, and grated nutmeg.

Lobster coral.

Half a pint of Bechamel, or white sauce. Have the fish skinned and filleted. Shell the prawns and chop them finely, then pound them in a. mortar, adding enough sauce to form a paste, season carefully with salt and pepper. Spread a layer of this mixture over the skinned side of each fillet Roll each up neatly, tying it in shape with a piece of string. Brush each roll over with melted butter, then sprinkle it with breadcrumbs. Put the rolls on a buttered baking-tin, lay a piece of buttered paper across the top, and cook them for about ten minutes in a moderate oven, then carefully remove the string.

Arrange some carefully prepared spinach in a circle on a hot dish, place the rolls of fish on this, garnishing each with a prawn's head. Pour round the dish some

Fillets of sole a la moderne