to a paste with a small lump of butter. Add a wineglassful
of white wine and the juice of half a lemon and keep the sauce warm.
[Page 380]
Place the sole on a hot dish, pour the sauce over and serve.

BAKED FILLETS OF SOLE--I

Butter a baking-pan, sprinkle with chopped onions and parsley,
lay fillets of sole upon it, spread with butter, season with salt
and pepper, add a wineglassful of white wine, and bake in the oven,
basting frequently. Take up the fish carefully, add to the liquid
a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs
and minced parsley to season. Lay the fillets on a baking-dish,
spread with the paste, cover with large fresh mushrooms, sprinkle
with crumbs, dot with butter, and brown in the oven. Serve very
hot in the same dish.

BAKED FILLETS OF SOLE--II

Put the prepared fillets in a buttered baking-dish, sprinkling
with chopped onion, parsley, and mushrooms, and seasoning with
salt and pepper. Add a tablespoonful of butter and enough white
wine and white stock in equal parts to keep from burning. Bake,
basting frequently. Cook together one tablespoonful each of butter
and flour, add a cupful of brown stock and cook until thick, stirring
constantly. Take up the fish, drain the liquor from the pan into the
[Page 381]
sauce, and reheat. Spread the sauce over the fish, sprinkle with
crumbs, dot with butter, and brown in the oven.

FILLETS OF SOLE BAKED IN WHITE WINE

Butter a baking-dish and put into it six fillets of sole. Add half
a cupful of hot water and a tablespoonful of lemon-juice. Cook
together one tablespoonful each of butter and flour, seasoning
with minced parsley, grated onion, salt, cayenne, and powdered
mace. Add one cupful of white wine and cook until thick, stirring
constantly. Drain the fish, pour the sauce over, and serve.

BAKED SOLE WITH WINE SAUCE

Clean a large sole, trimming off the gills and dark skin and scraping
the white side. Make a deep cut on each side of the back-bone and
take off the fins. Put into a buttered baking-pan with salt and
pepper to season and two cupfuls of white wine. Bake for twenty
minutes. Cook together one tablespoonful of butter and two of flour,
add a cupful of cold water and cook until thick, stirring constantly.
Strain the liquor from the fish into the sauce, bring to the boil,
[Page 382]
add one tablespoonful each of butter and minced parsley, pour over
the fish and serve.

FRIED SOLE--I

Remove the skin, dip in beate