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2 lobsters (11/2 pounds each)

Salt

4 fillets of sole (about equal size)

White wine

Sauce béchamel (page 23)

1/4 cup cognac or whiskey

1/2 cup heavy cream

Grated Parmesan cheese

Cook the lobsters in boiling salted water for about 8 to 10 minutes. When cool enough to handle, split them and remove all the meat from the bodies and claws. The pieces of claw meat should be removed carefully so as to keep them perfect. Set them aside and chop or grind the rest of the lobster meat very fine.

Poach the fillets of sole in white wine according to the Canadian cooking theory (page 12). Remove them to a piece of absorbent paper or cloth. Reduce the wine to half and use it as a base for preparing 2 or 3 cups of béchamel. Combine the chopped lobster meat and the sauce béchamel, add the cognac or whiskey, and gradually stir in the heavy cream. Continue stirring until the mixture is thoroughly blended and heated through. Line each half lobster shell with a little of the sauce. Place a fillet in each half shell, cover with additional sauce, top with a piece of claw meat, sprinkle with cheese, and glaze under the broiler.

FILLETS OF SOLE MORNAY

6 fillets of sole

White wine or vermouth

Sauce Mornay (page 22)

Grated Parmesan cheese

Poach the fillets in white wine or vermouth, according to the Canadian cooking theory (page 12); when they are done put them in a flat baking or gratin dish. Reduce the wine by half and add it to the sauce Mornay. Pour this over the fish, sprinkle with grated cheese, and run under the broiler to glaze.

FILLETS IN SHELLS

6 croustades

Butter

6 fillets

White wine

8 ounces noodles (green or white)

Salt

Butter

Garlic

Freshly ground black pepper

1/2 cup grated Swiss Emmer-thaler or Swiss Gruyère cheese

Sauce Mornay (page 22)

Grated Parmesan cheese

Prepare 6 croustades from large loaves of bread by trimming the crusts and hollowing out the loaves. The croustades should be about 6 inches long and 4 inches wide and fairly deep — 3 inches at least. Toast them, butter them well, and keep hot.

Next, poach 6 fillets that you have folded in half in white wine according to the Canadian cooking theory (page 12).

Third, cook the noodles in boiling salted water until just tender. Drain them and sauté lightly in butter with a touch of garlic and some coarsely ground pepper. Add the grated cheese.

Fourth, prepare a sauce Mornay and add the reduced wine broth to the sauce.

Fifth, fill the croustades with the noodle mixture, top each one with a folded fillet and cover with sauce Mornay. Sprinkle with grated Parmesan cheese and glaze for a minute under the broiler.

This, with a green vegetable such as green beans, with plenty of butter, and a salad, makes a remarkably good supper for a large group of people. It takes a little extra trouble to prepare, but it is attractive and the individual loaves make it convenient to serve. A white wine, dry and flinty — such as a fine Chablis — is excellent with it.

FILLETS IN BLANKETS

4 fillets of sole

White wine or vermouth

Sauce Mornay (page 22)

2 cups cooked spinach

Salt

Butter

4 individual omelets

Chopped parsley

Poach the fillets in white wine or vermouth according to the Canadian cooking theory (page 12), and keep them hot in a warm oven or over low heat. Use the liquid to make a sauce Mornay. Cook the spinach and flavor with salt and butter.

Prepare omelets according to your favorite recipe. When they are ready to roll, add to each a bit of the sauce, a little spinach, and a fillet. Then roll and top with more spinach and sauce. Sprinkle with the parsley.

SOLE MIRABEAU

This is the original version of the fillets in blankets. It is simple to make although it sounds involved.

6 fillets of sole

White wine or vermouth

2 cups sauce Mornay (page 22)

2 cups cooked, buttered spinach, en branche

6 eggs

Salt

Freshly ground black pepper

6 tablespoons butter

Fold the fillets in half and poach them according to the Canadian cooking theory (page 12) in enough white wine or vermouth to cover. Remove