"Fine herbs" as applied to several dishes and to "sauce aux fines herbes," means mushrooms, shalots or green onions and parsley minced and mixed together in a light brown sauce.

Take whitefish when fresh and firm, cut the two sides from the back bone, then holding them flat on the table slice them the flat way again with a very sharp knife to make thin, broad pieces. Cut these in strips, double them as you place them in the buttered baking pan to have the boned side up and lean one against the other until the pan is full.

Chop half a can of mushrooms, four young onions and handful of parsley together and strew them among the fillets, also, a dredging of salt and pepper, some bits of butter and the liquor from the can of mushrooms. Bake about half an hour, basting twice with a little light colored veal gravy. Serve one fillet and potatoes in some special form on the same plate.