Ingredients. - Sole. Lemon-juice. Half an ounce of butter. Three-quarters of an ounce of flour. Half a gill of cream.

Time required, about half an hour.

To Cook Fillets of Soles a la Maitre d 'Hotel:

1. Take one sole and fillet it the same way as the fried fillets in Lesson Sixth.

2. Take the hones and fins of the sole and put them into a stewpan, with half a joint of water, and put it on the fire to boil.

3. Take a flat tin pan and butter it with your fingers.

4. Fold the fillets loosely over and lay them in the buttered tin.

5. Sprinkle a little salt and squeeze a little lemon-juice over them, and cover them with a piece of buttered paper.

6. Put the tin with the fillets into a sharp oven for six minutes.

Now make the Sauce:

1. Take a small bunch of parsley, wash it, dry it, and chop it fine with a knife on a board.

2. Take a stewpan and put in it one ounce of butter and three-quarters of an ounce of flour.

3. Mix them smoothly together with a wooden spoon.

4. Take the saucepan of fish-stock and pour it by degrees through a strainer into the stewpan of butter and flour, stirring well.

5. Put the stewpan on the fire, and stir the mixture smooth with a wooden spoon. Now add two tablespoon-fuls of cream, and stir it well until it boils.

6. Take the stewpan off the fire and stand it on a piece of paper on the table.

7. Add the chopped parsley to the mixture.

8. Add half a teaspoonful of lemon-juice, salt and pepper to taste, and stir the sauce well.

9. Now take the fillets out of the oven and arrange them on a hot dish for serving; add the liquor from the fillets of soles, out of the tin, to the sauce.

10. Pour the sauce over the fillets of soles.

N. B. - If there is no cream, the sauce can be made with milk; the bones of the fish should therefore be boiled in half a pint of milk, instead of water.