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Garnish with slices of lemon and parsley. To be eaten cold. Take a sole or fillets of any delicate fish. Lay on a fireproof dish, sprinkle with white pepper, salt and a little shalot, cover with claret or white wine, and let it cook in the oven till done. Draw off the liquor in a saucepan and let it boil up. Put all together in a bowl. Little by little add the hot sauce, stirring all the time.
The roof-shafts, which are in clusters of three and have fillets upon them, spring from semi-octagonal corbels, and where each cluster passes the string-course there is an angel holding a shield. A sign of decadence may be found, perhaps, in the way in which the hood-moulds of the windows intersect with these shafts.
OYSTER SALAD. Boil two dozen small oysters for five minutes in water enough to cover them; add a little salt and a tablespoonful of vinegar; drain and cool. Put into a salad-bowl the centre leaves of two heads of cabbage lettuce, add the oysters whole, pour over them a mayonnaise; garnish with oyster-crabs, hard-boiled eggs, and, if liked, a few anchovies cut into fillets.
As the other Persians wore either simple fillets round their heads, or soft, rounded, and comparatively low caps, with no band round them, the king's headdress, which would tower above theirs and attract attention by its color, could readily be distinguished even in the most crowded Court.
After the third course the entrees had made their appearance; they consisted of pullets a la marechale, fillets of sole with shallot sauce and escalopes of Strasbourg pate. The manager, who till then had been having Meursault served, now offered Chambertin and Leoville.
Coiled wares, for instance, present decorative phenomena strikingly at variance with those in which there is a rectangular disposition of parts. Instead of the two or more interlacing series of parallel fillets exhibited in the latter style, we have one radiate and one concentric series.
It is the custom for fast youths in Egypt, Syria, and elsewhere to stick small gold pieces, mere spangles of metal, on the brows, cheeks and lips of the singing and dancing girls, and the perspiration and mask of cosmetics make them adhere for a time, till fresh movement shakes them off." "Fillets hung on trees. Lane and many others are puzzled about the use of these articles.
When placed about the rim or base, these fillets are often indented with the finger or an implement in a way to imitate, rudely, a heavy twisted cord a feature evidently borrowed from basketry. Nodes are likewise attached in various ways to the neck and body of the vessel.
And with that she turned to her host, who was offering an observation across his empty plate. "Strange thing, Mrs. Steel, but you can't get the meat in the country that you can in town. Those fillets, now I wish you could taste 'em at my club; but we give our chef a thousand a year, and he drives up every day in his brougham."
For you, a man of some sharpness, the Sphinx displays his wiles; he spreads his wings and folds them up again; he shows you his lion's paws, his woman's neck, his horse's loins, and his intellectual head; he shakes his sacred fillets, he strikes an attitude and runs away, he comes and goes, and sweeps the place with his terrible equine tail; he shows his shining claws, and draws them in; he smiles, frisks, and murmurs.
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