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.
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