Butter the bottom of the dish intended for the soles and sprinkle it with two finely chopped shallots. Lay the soles lengthwise upon the dish, side by side; moisten with three tablespoonfuls of white wine, and as much fish liquid, and add half an ounce of butter cut into small pieces. Cook in the oven, basting frequently with butter, and add a little glaze at the last minute, and a few drops of lemon-juice, and when about to serve drop a pinch of chopped parsley upon each fillet.