Required: Two medium-sized soles.

Half a gill of white wine. (This can be omitted.)

One ounce each of grated Parm e s a n and Gruy-*re cheese.

Half a pint of milk.

Half a lemon.

A small bunch of parsley and herbs.

One all onion.

Salt and pepper.

Two t e a -spoonfuls of flour.

Two ounces of butter.

Fillet the fish neatly, and fold each fillet in two, arranging them closely in a fireproof dish. Sprinkle with a little lemon-juice, salt and pepper, and the white wine if used. Chop the onion very finely and lay on the top. Cover with buttered paper and bake gently for eight to ten minutes. Boil the fishbones and herbs with the milk till reduced to half the quantity. Stir in the flour to an ounce of the butter, melted; add the stock, cook for ten minutes, and then add the rest of the butter and half the cheese. Put a layer of sauce in a dish, then the fillets, pour over the sauce. Sprinkle the remainder of the cheese on top, and colour nicely in a quick oven. Serve at once.

Chicken Collops - Chicken a la Burnham - Pigeons a la Medicis - Veal Creams - French Steaks - Cutlets a la Normande - Fillets of Sole a la Colbert - Maitre d'hotel Butter