Filet of sole with yogurt sauce and fine herbs

2 lbs. sole filets
2 tbsp lemon juice
4 tomatoes, peeled and sliced
Salt, pepper
2 slices of bacon, cubed
1 onion, chopped
3/4 cup plain yogurt
1 1/2 tbsp flour
1 1/2 tbsp chopped parsley
1 1/2 tbsp finely sliced chives or shallots
3/4 tsp tarragon
3/4 tsp chervil
2 tbsp bread crumbs

1. Sprinkle the filets with lemon juice, and set aside.
   
2. Grease a baking dish and arrange the tomato slices in it. Salt and pepper.
   
3. In a small pan, sautee the bacon and onions.
   
4. Mix the yogurt, flour, parsley, chives, tarragon and chervil.
   
5. Place the sole filets on the tomatoes.
   
6. Pour the yogurt mixture over top.
   
7. Cover with bacon and onions.
   
8. Sprinkle bread crumbs on top.
   
9. Place in oven at 350 °F for 25-30 minutes or until the fish can be separated with a fork.
   
10. Serve immediately.
    

Source: Soeur Berthe. Ma cuisine au yogourt, Montréal, VLB, 1981, 282 p.

Fine herb pie

50 leaves of tarragon
50 blades of chives
10 mint leaves
10 sprigs of flat parsley
2/3 cup 35% cream
3 whole eggs + 2 egg yolks
1/2 cup of grated gruyère cheese
Salt and ground pepper
Pie crust

1. Wash the herbs and dry them fully with a cloth.
   
2. Chop finely on a cutting board with a mezzaluna or cut with scissors.
   
3. Pour the fresh cream into a bowl. Add the 2 egg yolks. Mix, then add the whole eggs.
   
4. Mix again before adding the grated gruyère cheese. Beat with a fork, then add salt and pepper.
   
5. Divide the pastry into 2 equal balls. Roll one into a circle and the other into a square, from which you then cut 4 triangles.
   
6. Butter the pie plate and place the round pastry into it. Stick the 4 triangles to the edges by wetting them.
   
7. Garnish with the preparation and fold the triangles into the centre. Make a small flower in the middle with the pastry remnants.
   
8. Bake in oven at 350° F.

Source: Secrets et astuces d’autrefois: décor, cuisine, jardin, beauté et santé, Montréal, Sélection du Reader’s Digest, 1998, 304 p.