Fillets of Soles, Rouennese

Skin a pair of soles and separate the fillets from the bones, spread them with
lobster butter and double them over. Butter a baking sheet, put the fillets on it,
squeeze a little lemon juice over, cover with a sheet of buttered paper, and bake in a
slow oven. * It will require about ten minutes to cook them. Put three-fourths of an
ounce of butter into a saucepan with two tablespoonfuls of flour, and stir it over the
fire until mixed; then pour in gradually a teacupful of fish stock and continue stirring
it over the fire until boiling. Mix with the sauce one-half teacupful of cream, some
lemon juice, cayenne pepper, salt, and two tablespoonfuls of chopped trufifies.
Arrange the soles on a hot dish, pour the sauce over, and serve.