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Prepare a large soufflé omelet with 6 eggs. Beat the yolks and whites separately, and fold the whites into the yolks. Season and cook in a skillet in which you have melted 6 tablespoons of butter. While it is cooking, make a soufflé mixture:

4 tablespoons butter

4 tablespoons flour

1/2 cup milk

1/2 to 3/4 cup grated Parmesan cheese

3 egg yolks

4 egg whites

Salt

Freshly ground black pepper

Melt the butter, blend in the flour, and add the milk and grated cheese. Cool slightly, season to taste, and add the slightly beaten egg yolks; then fold in the stiffly beaten whites.

When the soufflé omelet is deep and puffy, slide it onto a large baking dish, and with a sharp knife and a spatula remove the center part. Cover the bottom with a layer of the sauce Mornay. Then add a layer of spinach, then the fillets, and cover the entire top with a thin layer of the soufflé and Parmesan cheese mixture. Bake for about 10 minutes in a 425° oven until the soufflé mixture is puffy and lightly browned. Serve with additional sauce Mornay.

OMELET STUFFED WITH SOLE

Here is a quick version of the recipes above. For each serving make two small plain omelets. Place an omelet on each dish, top with a fillet of sole which has been poached in court bouillon, cover this with the second omelet, and over all pour a good cheese sauce (page 23).

FILLETS OF SOLE BONNE FEMME

Butter

2 shallots, finely chopped

1/4 pound mushrooms, chopped

4 fillets of sole

Chopped parsley

1 cup white wine

Beurre manié (page 475)

Lemon juice

Salt

Freshly ground black pepper

Melt enough butter in a large sauté pan to oil the bottom well. Add the shallots and half the mushrooms, place the fillets on top, and cover with the rest of the mushrooms. Season to taste and sprinkle with a little chopped parsley. Add the wine and poach according to the Canadian cooking theory (page 12), basting often. Remove the fish to a serving dish. The liquid should have reduced to less than half its original volume. If not, cook it rapidly until it is reduced. Thicken with a little beurre manié, add a few drops of lemon juice, and taste for seasoning. Pour over the fillets and sprinkle the top with chopped parsley.

FILLET OF SOLE DUGLÉRÉ

The French chef Dugléré invented this now classic dish in the nineteenth century.

2 Dover soles, about 11/4 pounds each

4 tablespoons butter

1/2 small clove garlic

Salt

Freshly ground black pepper

2 to 3 shallots, finely chopped

4 large tomatoes, peeled, seeded, and chopped

1/2 cup of fish stock

1/2 cup of dry white wine

1 cup of heavy cream

Beurre manié (page 475)

1 teaspoon chopped fresh tarragon

1 egg yolk

Lemon juice

Tabasco

Chopped parsley

Fillet the sole, keeping the bones and skins for making a fish stock. Rub an ovenproof dish with 1 tablespoon of the butter, greasing the bottom completely. Cut the garlic and rub it lightly around the dish. Carefully dry the sole with a clean cloth. Arrange the fillets in a single layer in the dish; season with salt and pepper.

Sprinkle the shallots over the fish and top with the tomatoes. Strain the stock and wine and pour it over the fish; cover the dish with a buttered piece of parchment paper. On the top of the stove bring the pan to a simmer, then lower the heat. Poach the sole gently according to the Canadian cooking theory (page 12).

Carefully lift the fillets out, strain and cool them. Bring the cooking liquid, with the shallots and tomatoes, to the boil and reduce by at least a third. Take the pan from the heat and stir in the cream. Add small bits of the beurre manié and whisk until completely absorbed. You should have a medium-thick sauce. Add the tarragon. Melt the remaining butter and beat with the egg yolk. Blend this into the cream sauce, heat just to thicken slightly, and combine. Correct seasonings.

Just before serving, arrange the sole fillets on a large flat tray and sprinkle them with a little lemon juice. Stir a few drops of Tabasco into