Cut the fillets out of one sole and lay them flat on a buttered pan, and
season with salt and pepper. Make the following mixture and spread over
each fillet of sole: Take one-half pound of sweet butter, three ounces
of chopped salted almonds, one-fourth pound of chopped fresh mushrooms,
a little chopped parsley, the juice of a lemon, salt, pepper and a
little grated nutmeg.

Add to the pan one-half glassful of white wine and put in the oven for
twenty minutes.

When done serve in the pan by placing it on a platter, with a napkin
under it.

Hertzler has another recipe which he prizes greatly and which he calls
"Celery Victor," and this is the recipe which he gave us:

Celery Victor

Take six stalks of celery well washed. Make a stock of one soup hen or
chicken bones, and five pounds of veal bones in the usual manner, with
carrots, onions, parsley, bay leaves, salt and pepper. Place the celery
in a vessel and strain the broth over it. Boil until soft and let cool
off in its own broth.

When cold press the broth out of the celery with the hand, gently, and
place on a plate. Season with salt, fresh ground black pepper, chervil,
and one-quarter white wine vinegar with tarragon to three-quarters of
best olive oil.