Ingredients: Three soles filleted, half a pint of stock-broth, pepper and salt, the juice of one lemon, one glass of sherry, a little anchovy sauce and three drops of cochineal, a little roux, and two ounces butter. How to use them : Wipe the fillets with a clean cloth, sprinkle some pepper and salt over them, roll them up in the form of corks, place in a baking-tin with a little butter and the juice of a lemon, cover with a piece of buttered paper, and bake for fifteen minutes in a hot oven; when cooked dish them in a circle and pour over them a sauce made as follows : half a pint of stock, a little anchovy sauce, some seasoning, and a little roux boiled together; strain the sauce and add one glass of sherry and three drops of cochineal to color it pink.