833—Sole au Gratin

Partly separate the fillets from the bones on the upper side of the fish, and slip a lump of butter, the size of a walnut, under each.

This done, place the sole on a well-buttered No. 268, Gratins dish, on the bottom of which a pinch of chopped shallots and parsley has been sprinkled, together with one or two tablespoonfuls of No. 268, Gratins sauce.

Lay four cooked mushrooms along the sole, and surround it with one oz. of raw mushrooms, cut into rather thin slices.

Add two tablespoonfuls of white wine; cover the sole with No. 268, Gratins sauce; sprinkle with fine raspings followed by melted butter, and set the No. 268, Gratins to form in pursuance of the directions given under complete Gratin (No. 269, Complete Gratin).

When taking the sole from the oven, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it, and serve at once.