Contemporary Management 9th Edition

Jones Solutions Manual

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Contemporary Management 9th Edition Jones Solutions Manual

1
Chapter 02 – The Evolution of Management Thought

Chapter 2

The Evolution of Management Thought

CHAPTER CONTENTS

Learning Objectives 2-2

Key Definitions/Terms 2-2
Chapter Overview 2-4
Lecture Outline 2-5
Lecture Enhancers 2-24
Management in Action 2-26
Building Management Skills 2-33
Managing Ethically 2-34
Small Group Breakout Exercise 2-35
Exploring the World Wide Web 2-36
Be the Manager 2-37
Case in the News 2-38
Supplemental Features 2-40
Manager’s Hot Seat 2-42
Instructor PowerPoint Slides 2-43

LEARNING OBJECTIVES

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for sale or distribution in any manner. This document may not be copied, scanned, duplicated, forwarded,
distributed, or posted on a website, in whole or part.

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 2
Chapter 02 – The Evolution of Management Thought

LO2-1. Describe how the need to increase organizational efficiency and effectiveness has
guided the evolution of management theory.

LO2-2. Explain the principle of job specialization and division of labor, and tell why the study
of person-task relationships is central to the pursuit of increased efficiency.

LO2-3. Identify the principles of administration and organization that underlie effective
organizations.

LO2-4. Trace the changes in theories about how managers should behave to motivate and
control employees.

LO2-5. Explain the contribution of management science to the efficient use of organizational
resources.

LO2-6. Explain why the study of the external environment and its impact on an organization
has become a central issue in management thought.

KEY DEFINITIONS/TERMS

Administrative management: The study of how to create an organizational structure and

control system that leads to high efficiency and effectiveness.
Authority: The power to hold people accountable for their actions and to make decisions
concerning the use of organizational resources.
Behavioral management: The study of how managers should behave to motivate employees
and encourage them to perform at high levels and be committed to the achievement of
organizational goals.
Bureaucracy: A formal system of organization and administration designed to ensure efficiency
and effectiveness.
Centralization: The concentration of authority at the top of the managerial hierarchy.
Closed system: A system that is self-contained and thus not affected by changes occurring in its
external environment.
Contingency theory: The idea that the organizational structures and control systems managers
choose depend on (are contingent on) characteristics of the external environment in which the
organization operates.
Discipline: Obedience, energy, application, and other outward marks of respect for a superior’s
authority.
Entropy: The tendency of a closed system to lose its ability to control itself and thus to dissolve
and disintegrate.

© 2016 by McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized
for sale or distribution in any manner. This document may not be copied, scanned, duplicated, forwarded,
distributed, or posted on a website, in whole or part.
 3
Chapter 02 – The Evolution of Management Thought

Equity: The justice, impartiality, and fairness to which all organizational members are entitled.
Esprit de corps: Shared feelings of comradeship, enthusiasm, or devotion to a common cause
among members of a group.
Hawthorne effect: The finding that a manager’s behavior or leadership approach can affect
workers’ level of performance.
Human relations movement: A management approach that advocates the idea that supervisors
should receive behavioral training to manage subordinates in ways that elicit their cooperation
and increase their productivity.
Informal organization: The system of behavioral rules and norms that emerge in a group.
Initiative: The ability to act on one’s own without direction from a superior.
Job specialization: The process by which a division of labor occurs as different workers
specialize in different tasks over time.
Line of authority: The chain of command extending from the top to the bottom of an
organization.
Management science theory: An approach to management that uses rigorous quantitative
techniques to help managers make maximum use of organizational resources.
Mechanistic structure: An organizational structure in which authority is centralized, tasks and
rules are clearly specified, and employees are closely supervised.
Norms: Unwritten, informal codes of conduct that prescribe how people should act in particular
situations and are considered important by most members of a group or organization.
Open system: A system that takes in resources from its external environment and converts them
into goods and services that are then sent back to that environment for purchase by customers.
Order: The methodical arrangement of positions to provide the organization with the greatest
benefit and to provide employees with career opportunities.
Organic structure: An organizational structure in which authority is decentralized to middle
and first-line managers and tasks and roles are left ambiguous to encourage employees to
cooperate and respond quickly to the unexpected.
Organizational behavior: The study of the factors that have an impact on how individuals and
groups respond to and act in organizations.
Organizational environment: The set of forces and conditions that operate beyond an
organization’s boundaries but affect a manager’s ability to acquire and utilize resources.
Rules: Formal written instructions that specify actions to be taken under different circumstances
to achieve specific goals.
Scientific management: The systematic study of relationships between people and tasks for the
purpose of redesigning the work process to increase efficiency.
Standard operating procedures (SOPs): Specific sets of written instructions about how to
perform a certain aspect of a task.
Synergy: Performance gains that result when individuals and departments coordinate their
actions.
Theory X: A set of negative assumptions about workers that leads to the conclusion that a

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for sale or distribution in any manner. This document may not be copied, scanned, duplicated, forwarded,
distributed, or posted on a website, in whole or part.
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852—SOLE ARLÉSIENNE
Poach the sole in a little fish fumet. Dish it, reduce the fumet, and add
thereto the following garnish:—Cook a little chopped onion in butter, add
two medium-sized, peeled, emptied, and concassed tomatoes, a bit of garlic,
and some concassed parsley. Cook with lid on, add the reduced fumet and
twelve pieces of vegetable-marrow, turned to the shape of olives and
cooked in butter.
Cover the sole with this garnish and set a little heap of fried onion at each
end of the dish.

853—SOLE A LA ROYALE
Poach the sole in a few tablespoonfuls of fish fumet and two-thirds oz. of
butter cut into small lumps. Dish the sole and set upon it four small cooked
mushrooms, four small quenelles of fish forcemeat, four crayfishes’ tails,
and four slices of truffle.
Surround the sole with potato-balls, raised by means of the round spoon-
cutter and cooked à l’anglaise, and coat the sole and garnish with
Normande sauce.

854—SOLE A LA RUSSE
Prepare twelve grooved and very thin roundels of carrots, cut a small onion
into fine slices. Put these vegetables into and cut a small onion into fine
slices. Put these vegetables into one-seventh pint of white wine, and one-
third pint of fish fumet. Cook and, in the process, reduce the moistening by
half, and pour this preparation into a deep dish.
Partly separate the fillets from the bones on the upper side of the sole, slip a
piece of butter, the size of a walnut, under each fillet, and put the fish into a
deep dish containing the preparation. Poach and baste frequently the while.
As soon as it is poached, dish the sole, also the vegetables used in cooking,
and keep the whole hot.
Reduce the cooking-liquor to one-eighth pint, add a few drops of lemon
juice, and finish it away from the fire with one and one-half oz. of butter.
Coat the sole and the garnish with this sauce.

855—SOLE RICHELIEU
Prepare the sole exactly as directed under “Sole à la Colbert” (No. 822).
When it is fried, remove the bones and dish it. Garnish the inside with
butter à la maître-d’hôtel, and lay thereon a row of sliced truffles.

856—SOLE NORMANDE
Poach the sole on a buttered dish with one-sixth pint of fish fumet, and the
same quantity of the cooking-liquor of mushrooms. Drain and dish the sole,
and surround it with mussels, poached oysters (cleared of their beards),
shrimps’ tails, and small cooked mushrooms. Put the sole in the oven for a
few minutes, tilt the dish in order to get rid of all liquid, and coat the sole
and the garnish with Normande sauce. Make a little garland of pale meat-
glaze on the sauce, and finish the garnish with the following articles:—Six
fine slices of truffle set in a row upon the sole; six small crusts in the shape
of lozenges, fried in clarified butter and arranged round the truffles; four
gudgeons treated à l’anglaise and fried at the last moment; and four
medium-sized trussed crayfish cooked in court-bouillon.
Set the gudgeons and the crayfish round the dish.

857—SOLE MARGUERY
Poach the sole in white wine and fish fumet in the proportions already
given.
Drain and dish the sole, and surround it with a border of mussels and
shrimps’ tails. Coat the sole and the garnish with white wine sauce, well
finished with butter, and set to glaze quickly.

858—SOLE MARINIÈRE
Liberally butter a dish, sprinkle a coffeespoonful of chopped shallots on the
bottom, lay the sole thereon, and poach the latter with one-sixth pint of
white wine and the same quantity of the very clear cooking-liquor of
mussels. Drain and dish the sole, surround it with mussels (cleared of their
beards), and keep it hot.
Reduce the cooking-liquor to half; thicken with a tablespoonful of velouté,
and the yolks of two eggs, and finish it, away from the fire, with two and
one-half oz. of butter and a pinch of chopped parsley.
Tilt the dish so as to rid it of the liquid accumulated on the bottom, coat the
sole and the garnish with the prepared sauce, and glaze quickly.

859—SOLE AU VIN BLANC

Partly separate the fillets from the bones on the upper side of the sole, and
slip a piece of butter, as large as a walnut, under each fillet. Lay the sole in
a dish, the bottom of which should be buttered and garnished with a small
onion, chopped. Moisten with one-quarter pint of ordinary white wine, as
much fish fumet, and a few tablespoonfuls of the cooking-liquor of
mushrooms. Poach gently with lid on.
Drain and dish the sole, and coat it with a white wine sauce, prepared in
accordance with one of the methods given in the chapter on Sauces
(No. 111). Glaze quickly, or serve without glazing.
N.B.—“Sole au Vin Blanc” may be prepared after the above recipe, but
ordinary white wine may be replaced by one of the Rhine wines or Moselle,
by some Johannisberg, or by a good white Burgundy or Bordeaux wine,
such as Chablis-Moutonne, Savigny, Montrachet, Barsac, Sauternes, and
even Château-Yquem or Château-Latour.
In any of these cases the name of the wine may be mentioned, and on the
menu may be written Sole au Barsac, Sole au Château-Yquem, &c.

860—SOLE DIEPPOISE
Poach the sole with one-sixth pint of fish fumet and a few tablespoonfuls of
the cooking-liquor of mussels.
Drain and dish the sole, surround it with poached mussels (shelled and
cleared of their beards) and shrimps’ tails, and coat the fish and the garnish
with a white wine sauce combined with the reduced cooking-liquor.
861—SOLE DIPLOMATE
Poach the sole in very clear fish fumet.
Drain it, dish it, and coat it with Diplomate sauce.
Set upon it a row of six fine slices of black truffle; these should have been
previously glazed with pale meat-glaze.

862—SOLE BONNE FEMME

Butter the bottom of the dish intended for the sole, and besprinkle it with
two chopped shallots, one pinch of parsley, and one and one-half oz. of raw
minced mushrooms. Lay the sole upon this garnish, moisten with one-
quarter pint of white wine and as much fish fumet, and poach gently, taking
care to baste from time to time.
When the sole is poached, drain off the cooking-liquor into a vegetable-pan,
and reduce it quickly to half; effect the leason with two tablespoonfuls of
fish velouté, and finish the sauce with two oz. of butter. Coat the sole with
this sauce and set it to glaze in a fierce oven or at a salamander.

863—SOLE PARISIENNE
Poach the sole in white wine, the cooking-liquor of mushrooms, and some
butter. Drain it thoroughly, dish it, and coat it with white wine sauce
combined with the reduced cooking-liquor of the sole. Garnish with a row
of six slices of truffle and six fine roundels of cooked mushrooms kept very
white, and finish with four medium-sized trussed crayfish.

864—SOLE NANTUA
Poach the sole in one-sixth pint of fish fumet and a few tablespoonfuls of
the cooking-liquor of mushrooms.
Drain and dish the sole, surround it with twelve shelled crayfishes’ tails,
and coat it with Nantua sauce.
Lay a row of very black truffle slices along the middle of the fish.
 FILLETS OF SOLE
Subject to the kind of dish required, fillets of sole are either kept in their
natural state, they are stuffed and folded over, or they are simply folded
over without being stuffed, each of which methods of preparation will be
specially referred to in the recipes.
Whatever be the method adopted, always skin the fillets thoroughly; i.e.,
remove the thin membrane which lies beneath the skin, the tendency of
which, during the cooking process, is to shrink and thereby disfigure the
fillet.
This done, flatten out the fillets with the broad side of a wet knife, and trim
them slightly if necessary. The poaching of fillets of sole must be effected
without allowing the cooking-liquor to boil, the object being to prevent the
pieces losing their shape. Fillets should also be kept very white.
In cases where the exact amount of the poaching-liquor is not given, allow
one-quarter pint to every four fillets, i.e., to every sole.

865—FILETS DE SOLES AMÉRICAINE

Arrange the folded fillets in a deep, buttered dish, and poach them in fish
fumet.
Drain, and dish them in the form of an oval, letting them overlap one
another with their tail-ends hidden. Garnish the centre of the dish with
slices of lobster prepared à l’américaine (No. 939), and coat the whole with
the lobster’s sauce.

866—FILETS DE SOLES ANGLAISE

Treat the fillets à l’anglaise with fresh and fine bread-crumbs. Pat the
bread-crumbs over the egg with the flat of a knife, that the two may be well
combined; and, with the back of a knife, criss-cross the coating of the
fillets.
Cook them gently in clarified butter. Serve on a hot dish, and sprinkle the
fillets with half-melted butter à la maître-d’hôtel.

867—FILETS DE SOLES ANDALOUSE

Coat the upper sides of the fillets with fish forcemeat combined, per pound,
with three oz. of chopped capsicum. Roll them up, after the manner of a
scroll (see No. 914), and smooth the forcemeat on the top. Poach the fillets
in butter and fish fumet.
The following should have been prepared beforehand:—(1) As many small
half-tomatoes, stewed in butter and garnished by means of rizotto with
capsicums, as there are fillets of sole; (2) the same number of roundels of
egg-plant, seasoned, dredged, and fried in oil.
When dishing, arrange the roundels of egg-plant round the dish; place a
stuffed tomato on each roundel of egg-plant, and a poached fillet of sole
upon each tomato. Sprinkle with lightly-browned butter, and serve at once.

868—FILETS DE SOLES CAPRICE

Dip the fillets in melted, seasoned butter, and then roll them in fresh and
fine bread-crumbs. Pat the bread-crumbs with the flat of the knife, and with
the back of the same instrument criss-cross the surface of the fillets.
Sprinkle with melted butter, and set to grill gently, taking care that the
coating of bread-crumbs acquires a nice, light-brown colour.
Lay on each grilled fillet the half of a peeled banana, cooked in butter, and
send to the table, separately, a Roberts sauce Escoffier, finished with butter.

869—FILETS DE SOLES CATALANE

Poach, in the oven, as many emptied and seasoned half-tomatoes as there
are fillets of sole. Cook some very finely-minced onion in oil, without
letting it acquire any colour, and allow one tablespoonful of the onion to
each half-tomato.
Fold the fillets of sole, and poach them in fish fumet just a few minutes
before dishing them. Garnish the half-tomatoes with onion; arrange them in
a circle on a dish, and place a fillet of sole upon each. Quickly reduce the
cooking-liquor of the fillets, and finish it with butter in the proportion of
one oz. per one-eighth pint of reduced fumet.
Coat the fillets and set to glaze quickly.

870—FILETS DE SOLES CLARENCE

Fold the fillets, and poach them in fish fumet.
They may be dished after the two following methods:—
1. Put a preparation of Duchesse potatoes in a piping-bag fitted with a large,
grooved pipe, and describe therewith an ornamental design containing as
many divisions as there are fillets of sole. Lightly gild and brown in the
oven. This design, consisting of scroll-work, should be prepared before
poaching the fillets. Lay a fillet in each division of the design, and coat with
American sauce, prepared with curry and combined with the meat of the
lobster (cut into small dice) which has served in the preparation of the
sauce. Take care that no sauce touches the scroll-work, which should
remain well-defined.
2. Bake some large potatoes in the oven. Open them; remove their pulp, and
put into each baked shell a tablespoonful of American sauce au currie
referred to above. Add a poached fillet of sole; coat with American sauce;
dish these garnished potatoes on a napkin, and serve very hot.

871—FILETS DE SOLES AUX CHAMPIGNONS

Stew two oz. of small mushrooms in butter. Fold the fillets, and poach them
in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter
the size of a walnut. Arrange the fillets in an oval, and garnish the centre of
the dish with the stewed mushrooms.
Reduce the cooking-liquor of the fillets to one-third; add thereto two
tablespoonfuls of velouté; finish the sauce with one oz. of butter, and coat
the fillets and the garnish.

872—FILETS DE SOLES AUX CREVETTES

Fold the fillets, and poach them in fish fumet.
Dish them in an oval; garnish the middle with one oz. of shelled shrimps’
tails, kept very hot, and coat the fillets and the garnish with shrimp sauce.

873—FILETS DE SOLES CHAUCHAT

Poach the fillets of sole, folded, in butter and lemon juice.
Coat the bottom of a dish with Mornay sauce, and set the fillets of sole
thereon in the form of an oval. Surround the fish with roundels of cooked
potatoes turned to the shape of corks.
Cover the fillets and the garnish with Mornay sauce, and glaze quickly in a
fierce oven or at the salamander.

874—FILETS DE SOLES BERCY

Butter the bottom of the dish intended for the soles, and sprinkle it with two
finely-chopped shallots. Lay the fillets lengthwise upon the dish, side by
side; moisten with three tablespoonfuls of white wine and as much fish
fumet, and add one-half oz. of butter cut into small pieces.
Cook in the oven, basting frequently the while, and glaze at the last minute.
Besprinkle with a few drops of lemon juice, and when about to serve drop a
pinch of chopped parsley upon each fillet.
Or, poach the fillets with chopped shallots, and increase the moistening. As
soon as the fillets are ready, drain off their cooking-liquor into a vegetable-
pan; reduce it speedily to one-third, and add a few drops of meat-glaze, a
little lemon juice, one-half oz. of butter, and one pinch of chopped parsley.
Coat the fillets, and set to glaze quickly.
N.B.—Sole à la Bercy may be prepared after either of the two methods.

875—FILETS DE SOLES DEJAZET

Treat the fillets of sole à l’anglaise and grill them as explained under
No. 830.
Dish them, cover them thinly with half-melted tarragon butter, and deck
each fillet with five or six parboiled, tarragon leaves.
876—FILETS DE SOLES GRAND DUC
Fold the fillets of soles over, and poach them in fish fumet and the cooking-
liquor of mushrooms. Arrange them in an oval on a dish, with their tails
pointing inwards; place a fine slice of truffle in the middle of each fillet,
and between each of the latter three shelled crayfishes’ tails.
Coat with Mornay sauce, and set to glaze quickly.
When taking the dish from the oven, set in its centre a fine heap of very
green asparagus-heads, cohered with butter at the moment of dishing.

877—FILETS DE SOLES JOINVILLE

Select some fine fillets of soles; fold them, and poach them in the cooking-
liquor of mushrooms, and butter, taking care to keep them very white.
Arrange them in an oval, with their tails pointing upwards and the carapace
of a crayfish fixed on each fillet; and garnish the middle of the dish with a
salpicon or a short julienne, consisting of one and one-half oz. of cooked
mushrooms, one-half oz. of truffle, and one and one-half oz. of shrimps’
tails cohered by means of a few tablespoonfuls of Joinville sauce. Coat the
fillets and the garnish with the same sauce, and deck each fillet with a fine
slice of truffle coated with meat-glaze.
They may also be served after the old-fashioned way, as follows:—
Set the garnish in the middle of the dish, shaping it like a dome; coat it with
Joinville sauce, and surround it with the fillets of sole, which should
slightly overlap one another and have their tails uppermost. Fix a carapace
of crayfish on the tail of each fillet, and deck each with a slice of very black
truffle.
With this method of dishing, the garnish alone is coated with sauce, the
fillets thus forming a white, encircling border.

878—FILETS DE SOLES JUDIC

Fold, and poach the fillets in butter and lemon juice.
Arrange them in an oval round a dish, laying each upon a nice little braised
and trimmed half lettuce, and place upon each fillet a quenelle of sole
mousseline-forcemeat in the shape of a flattened oval, poached at the time
of dishing up.
Coat with Mornay sauce and glaze quickly. When taking the dish out of the
oven, encircle the fillets of sole with a thread of buttered meat-glaze.

879—FILETS DE SOLES A LA HONGROISE

Fry in butter, without colouration, one small tablespoonful of chopped
onion seasoned with a very little paprika; moisten with three tablespoonfuls
of white wine and one-sixth pint of fish fumet; add two small peeled,
pressed, and roughly-chopped tomatoes, and set to cook for seven or eight
minutes.
Fold the fillets of sole; lay them on a buttered dish; pour the above
preparation thereon, and poach them. Arrange them in a circle on a dish;
reduce their cooking-liquor to a stiff consistence; add a few tablespoonfuls
of cream and a few drops of lemon juice, and coat the fillets with this sauce.

880—FILETS DE SOLES LADY EGMONT

Fold the fillets, and poach them in a few tablespoonfuls of excellent fish
fumet.
Also for every four fillets (i.e., per sole) finely mince one oz. of well-
cleaned mushrooms, and cook them quickly in butter, lemon juice, a little
salt, and pepper. This done, add the cooking-liquor to the fish fumet, and
keep the cooked minced mushrooms hot.
Reduce the combined cooking-liquor and fish fumet to half; add thereto
one oz. of butter and two tablespoonfuls of cream; and to the resulting
sauce add the reserved minced mushrooms and two tablespoonfuls of
freshly-cooked and well-drained asparagus-heads, uncooled.
Serve the fillets of sole on an earthenware dish, coat them with the above
garnish, and set to glaze quickly in a fierce oven or at the salamander.

881—FILETS DE SOLES MARINETTE

Poach a sole in fish fumet and the cooking-liquor of mushrooms, and drain
it on a napkin. When it is still lukewarm, carefully raise its fillets and trim
them.
Break an egg into a bowl; beat it well, and add enough grated Gruyère and
Parmesan to it (mixed in equal quantities) to produce a dense paste. Mix a
dessertspoonful of cold Béchamel sauce with this paste; add salt and
cayenne pepper; spread an even thickness of one inch of it over two of the
fillets of sole; lay thereon the two remaining fillets, and put aside in the
cool.
When the egg and cheese paste is very stiff, dip the fillets in a Villeroy
sauce, and leave the latter to cool. Then treat the stuffed and sauced fillets à
l’anglaise, and fry them, just before serving, in very hot fat.
Dish on a napkin with very green parsley all round.

882—FILETS DE SOLES MARIE STUART

Fold the fillets, and poach them in fish fumet. Arrange them in an oval on a
dish; coat them with the sauce given under “Filets de soles à la New-burg”
(No. 890), and place on each fillet a quenelle of fish forcemeat in the shape
of a quoit and decked with a slice of truffle. These quenelles should, if
possible, be poached just before dishing up, and well drained before being
laid on the fillets of sole.

883—FILETS DE SOLES MIGNONETTE

Cook the fillets in butter, and set them in a hot timbale.
Surround them with potato-balls the size of peas, raised by means of the
round spoon-cutter, and cooked beforehand in butter.
Lay upon the fillets eight or ten slices of fresh truffle heated in one-sixth
pint of very light meat-glaze.
Finish the glaze in which the slices of truffle have been heated with two-
thirds oz. of butter and a few drops of lemon juice, and pour it over the
fillets and their garnish. Serve very hot.
884—FILETS DE SOLES MIMI
Divide a live lobster into two, lengthwise, and prepare it à l’américaine,
taking care to keep the sauce short.
When the lobster is cooked, take the meat from the tail; cut it into as many
slices as there are fillets of sole, and keep them hot.
Remove all the meat from the claws, and that remaining in the carcass;
pound all of it smoothly, add two tablespoonfuls of cream, and rub through
a fine sieve. Prepare a garnish of spaghetti with cream, and add thereto the
purée of lobster.
Fold the fillets of sole, and poach them in Chablis wine and butter. All this
being done, lay the two emptied halves of the lobster on a napkin lying on a
dish, setting them back to back. Fill these lobster shells to the brim with the
prepared garnish of spaghetti. Upon this garnish lay the poached fillets of
sole, sandwiching a slice of lobster between every two; besprinkle the
whole with a short and fine julienne of very black truffle.
Send the lobster sauce, finished with a few tablespoonfuls of cream, to the
table separately. Proceed as quickly as possible with the dishing up, in order
that the dish may reach the table very hot.

885—FILETS DE SOLES MEXICAINE

Coat the fillets with fish forcemeat, and roll them to resemble scrolls (see
No. 914). 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.

886—FILETS DE SOLES MIRABEAU

Poach the fillets, left in their natural state, in fish fumet.
Dish them and coat with white wine and Genevoise sauces, alternating the
two, white and brown. Lay a thin strip of anchovy fillet between each of the
fillets of sole; deck those of the latter coated with white sauce with a slice
of truffle, and those coated with brown sauce with a star of blanched
tarragon leaves.

887—FILETS DE SOLES MIRAMAR

Divide each of the fillets into slices; season them and cook them in butter.
Cut fifteen roundels (one-third inch thick) of egg-plant; season, dredge, and
toss them in butter, taking care to keep them very crisp.
Take a timbale of suitable size, and line its sides with a layer (three-quarters
inch thick) of pilaff rice.
Put the roundels of egg-plant and the sliced fillets of sole (mixed and tossed
together for a moment) in the middle of the dish.
Just before serving, sprinkle with one oz. of lightly-browned butter.

888—FILETS DE SOLES AUX HUÎTRES

Open and poach twelve oysters. Poach the fillets of sole, folded, in the
oyster liquor strained through linen, and a piece of butter as large as a
walnut.
Arrange in an oval on a dish; garnish the centre with the poached oysters
(cleared of their beards), and coat the fillets of sole and the oysters with
Normande sauce combined with the reduced cooking-liquor of the fillets.

889—FILETS DE SOLES NELSON

Fold the fillets, and poach them in fish fumet.
Arrange them in a circle on a dish; coat them with white-wine sauce, and
glaze quickly.
Garnish the centre of the dish with a pyramid of potato-balls cooked in
butter and of a light-brown colour. Surround the fillets with poached milt.
890—FILETS DE SOLES NEW-BURG
Prepare a lobster à la New-burg, in accordance with one of the recipes given
(No. 948 and 949). Cut the tail into as many slices as there are fillets of
sole, and keep them hot.
Cut the remainder of the lobster meat into dice, and add these to the sauce.
Fold the fillets of sole, and poach them in fish fumet. Arrange them in an
oval on a dish; lay a slice of lobster upon each fillet, and coat with the
lobster-sauce combined with the dice, prepared as directed above.

891—FILETS DE SOLES ORIENTALE

Prepare the fillets exactly as those à la New-burg, but season the sauce with
curry.
Having dished and sauced the fillets, set a pyramid of rice à l’Indienne in
the middle of the dish, or send the rice to the table separately, in a timbale;
either way will be found to answer.

892—FILETS DE SOLES PERSANE

Prepare the fillets as in the case of those à la New-burg, but season the
sauce with paprika, and add thereto one oz. of capsicums cut into large dice.
Send some pilaff rice with saffron to the table separately.

893—FILETS DE SOLES ORLY

Season the fillets; dip them into batter and, a few minutes before serving,
put them into very hot fat. Drain them; dish them on a napkin with fried
parsley, and serve a tomato sauce separately.
N.B.—There are several ways of preparing these fillets of sole. Thus they
may be simply dipped in milk, dredged, and impaled on a hatelet. They
may also be marinaded, treated à l’anglaise, and twisted into cork-screw
shape.
Always, however, dish them on a napkin with fried parsley and, in every
case, send a tomato sauce to the table separately.
This last accompaniment is essential.
894—FILETS DE SOLES OLGA, otherwise “OTERO”
Bake beforehand, in the oven, as many fine, well-washed potatoes as there
are fillets of sole. As soon as they are done, remove a piece of the baked
shell, and withdraw the pulp in such wise as to leave nothing but the long,
parched shells. Fold the fillets, and poach them with a little excellent fish
fumet. Garnish the bottom of each prepared shell with a tablespoonful of
shelled shrimps’ tails, cohered with a white-wine sauce.
Put a poached fillet of sole upon this garnish; cover with sufficient Mornay
sauce to completely fill the shell; sprinkle with grated cheese, and glaze
quickly. Dish on a napkin the moment the fillets have been taken from the
oven, and serve immediately.

895—FILETS DE SOLES POLIGNAC

Fold the fillets, and poach them in one-quarter pint of white wine, a few
tablespoonfuls of the cooking-liquor of mushrooms, and a piece of butter
about the size of a walnut.
Dish the fillets in an oval. Reduce the cooking-liquor to half; thicken it by
means of two tablespoonfuls, bare, of fish velouté; finish the sauce with
one oz. of butter, and add thereto three small, cooked, finely-minced
mushrooms, and one tablespoonful of a julienne of truffles.
Coat the fillets with sauce, and set to glaze.

896—FILETS DE SOLES PAYSANNE

For the fillets of soles, cut two small carrots, two new onions, a stick of
celery, and the white of one leek in paysanne fashion. Season these
vegetables with a very little table-salt and a pinch of sugar; stew them in
butter; moisten sufficiently to cover them with lukewarm water; and add a
few pieces of broccoli, a tablespoonful of peas, and the same quantity of
French beans cut into lozenges.
Complete the cooking of the vegetables while reducing the cooking-liquor.
Season the fillets of sole, and lay them on a buttered earthenware dish. Pour
thereon the garnish of vegetables; put the cover on the dish, and gently
poach the fillets.
When they are cooked, tilt the dish so as to pour all the liquor away into a
vegetable-pan; this done, reduce the liquor to one-fifth pint, and add to it
three oz. of butter.
Pour this sauce into the dish containing the fillets and the vegetable garnish,
and serve immediately.

897—FILETS DE SOLES EN PILAW A LA LEVANTINE

Cut the fillets into collops, and toss these in butter. Prepare some pilaff rice
after the usual recipe (No. 2255), and add thereto one oz. of capsicum cut
into dice.
Also toss in butter one and one-half oz. of egg-plant, cut into dice and
seasoned, and put these with the fillets of sole. Mould the rice into a border
round the dish; put the fillets and the egg-plant in the middle, and coat the
two with curry sauce without letting the latter touch the rice.
N.B.—In the case of pilaff rice with fillets of sole, the rice should border
the dish, and the fillets of sole, tossed in butter, should be laid in the middle
and coated with brown butter.

898—FILETS DE SOLES POMPADOUR

Treat the fillets with butter and bread-crumbs, and grill them. Garnish them
all round with a thread of very firm Béarnaise tomatée. Dish and surround
them with a border of Château potatoes (No. 2208).
Lay a fine slice of truffle, moistened with melted meat-glaze, on each fillet.

899—FILETS DE SOLES RACHEL

Coat the fillets with some delicate fish forcemeat; put four slices of truffle
on the forcemeat of each of the fillets; fold the latter, and poach them in
one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the
size of a walnut, cut into small pieces.
Arrange the fillets in an oval on a dish, and coat them with white-wine
sauce combined with one tablespoonful of freshly-cooked and uncooled
asparagus-heads, and one tablespoonful of truffle in dice per every one-half
pint of the sauce.

900—FILETS DE SOLES VÉNITIENNE

Fold the fillets, and poach them in fish fumet.
Arrange them in a circle on a dish, alternating them with thin crusts, in the
shape of hearts, fried in butter. Coat with Venetian sauce combined with the
reduced cooking-liquor of the fillets.

901—FILETS DE SOLES VERDI

Prepare a garnish of macaroni cut into dice; cohere this with cream and
grated Gruyère and Parmesan, and add three oz. of lobster meat and one and
one-half oz. of truffles in dice per every one-half lb. of the macaroni.
Poach the fillets of sole in fish fumet, keeping the fillets in their natural
state. Lay the macaroni very evenly on the dish; set the poached fillets of
sole upon it; coat with Mornay sauce, and set to glaze quickly.

902—FILETS DE SOLES VICTORIA

Fold the fillets, and poach them in fish fumet.
Arrange them in an oval on a dish, and garnish the centre with three oz. of
the meat from the tail of the spiny lobster, and one oz. of truffle in dice per
every four fillets.
Coat the fillets and the garnish with Victoria sauce, and set to glaze quickly.

903—FILETS DE SOLES VÉRONIQUE

Raise the fillets of a fine sole; beat them slightly; fold and season them, and
put them in a special earthenware, buttered dish.
With the bones, some of the trimmings of the fish, a little minced onion,
some parsley stalks, a few drops of lemon juice, and white wine and water,
prepare two spoonfuls of fumet.
This done, strain it over the fillets, and poach them gently.
Drain them carefully; reduce the fumet to the consistence of a syrup, and
finish it with one and one-half oz. of butter. Arrange the fillets in an oval on
the dish whereon they have been poached; cover them with the buttered
fumet, and set to glaze quickly. When about to serve, set a pyramid of
skinned and very cold muscadel grapes in the middle of the dish.
Put a cover on the dish, and serve immediately.

904—FILETS DE SOLES WALEWSKA

Poach the fillets in fish fumet, keeping them in their natural state.
Dish, and surround them with three langoustines’ tails cut into two
lengthwise, and stewed in butter (with lid on) with six fine slices of raw
truffle.
Coat with a delicate Mornay sauce, and set to glaze quickly.
N.B.—The Mornay sauce may, according to circumstances, be combined
with one and one-half oz. of langoustine butter per pint.

905—FILETS DE SOLES WILHELMINE

Prepare some potato shells as directed under “Filets de soles Olga”
(No. 894). Garnish them with a tablespoonful of cucumber with cream; put
a fillet of sole into each garnished shell, a fine Zeeland oyster on each fillet,
and cover with Mornay sauce.
Set to glaze quickly, and dish on a napkin.

V P S F S .

906—MOUSSELINES DE SOLES
The directions given under “Mousselines de Saumon” (No. 797) 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.

907—TURBAN DE FILETS DE SOLES A LA VILLARET

Raise the fillets of three soles; flatten them slightly with a moistened beater,
and trim them very straight on either side.
Liberally butter a medium-sized savarin-mould. Lay the fillets aslant in this
mould, with their tail-ends over-reaching its inner edge and their other ends
projecting over its outer edge; slip a fine slice of truffle between each, and
let them slightly overlap one another.
When the mould is completely lined with the fillets of sole, fill it up with
lobster mousseline forcemeat. Gently tap the mould on a folded napkin
lying on the table, with the object of settling the forcemeat, and then draw
the overhanging ends of the fillets across the latter.
Set to poach in a bain-marie in a moderate oven.
This done, take the mould out of the bain-marie; let it stand for a few
minutes, and then turn it upside-down upon the dish. Leave it to drain; soak
up the liquid that has leaked out on to the dish; take off the mould, and
moisten the surface of the fillets by means of a small brush dipped in
melted butter. The object of this last measure is to glaze the fish and to
remove therefrom the froth resulting from its poached albumen.
Now garnish the centre of the moulding with shrimps’ tails, mushrooms,
poached milt, and slices of truffle, the whole cohered by means of
Béchamel sauce finished with lobster butter.
Send a sauceboat of Béchamel sauce, finished with lobster butter, to the
table at the same time as the fish.

908—TURBAN DE FILETS DE SOLES ET SAUMON

VILLARET
Proceed as in the preceding recipe, but alternate the fillets of sole with very
red slices of salmon of the same size as the fillets.
The combination yields an excellent result, and the varying strips of white
and orange which constitute the body of the moulded crown lend sightliness
to the dish.
N.B.—The designation “à la Villaret,” relating to the crown alone, in no
wise affects the constituents of the garnish; these may either remain the
same as those of the preceding recipe, or may be replaced by something
similar. The sauce alone remains unalterable, and this should be a good
Béchamel finished with lobster butter.

909—TIMBALE DE FILETS DE SOLES CARDINAL

For ten people, prepare a timbale crust (No. 2394) the diameter of which
should be greater than the height; line it with fine, short paste, and decorate
it with noodle paste.
Raise the fillets of three medium-sized soles, flatten them slightly; coat
them with whiting forcemeat prepared with crayfish butter, and roll them
into scroll-form. Also prepare ten small slices of the meat of a medium-
sized ordinary or spiny lobster’s tail, ten small grooved and cooked
mushrooms, fifteen slices of truffle, and three-quarters pint of Cardinal
sauce finished with a lobster butter.
When about to serve, lay the poached, rolled fillets of sole (well drained) in
a circle round the bottom of the timbale; put the slices of lobster and the
mushrooms in the centre, and cover the whole with Cardinal sauce.
Set upon the sauce, just over the centre of the timbale, a large, grooved
mushroom (cooked and kept very white), and encircle the latter with fifteen
slices of truffle.
Place the timbale, thus garnished, on a folded napkin lying on a dish, and
serve at once.

910—TIMBALE DE FILETS DE SOLES CARMÉLITE

Prepare (1) a timbale crust as above; (2) a lobster à la New-burg made from
raw lobster (No. 948); (3) twelve rolled fillets of sole stuffed with fish
forcemeat finished with lobster butter; (4) three oz. of sliced truffles.