Ingredients. - One sole. Parsley, and a quarter of a shallot. Four mushrooms. A teaspoonful of lemon-juice. Salt and pepper. Two table-spoonfuls of glaze. Half an ounce of butter. Crumbs.

Time required, about one hour.

To Cook Sole au Gratin:

1. Take a small sole and cut off, with a sharp knife, the outside fins.

2. Cut through the skin only, across the head and the tail, on both sides of the fish.

3. Take the skin off from the tail to the head.

4. Wash the sole in cold water and dry it with a cloth, and nick it with a knife on both sides.

5. You can cook the sole in fillets if required, or whole. (N. B. - If in fillets, then fillet the sole the same as for the fried fillets in Lesson Sixth.) You are now going to cook the sole whole.

6. Take a small bunch of parsley and dry it well in a cloth.

7. Chop the parsley up fine on a board.

8. Chop a quarter of a shallot up fine, and mix it with the parsley.

9. The chopped parsley and shallot should fill a tablespoon.

1 All the directions here given for cooking sole, apply perfectly to the dressing and cooking of the American flounder.

10. Take four small mushrooms, cat off the roots, and then wash the mushrooms well in a basin of cold water.

11. Take them out of the water, dry them in a cloth, and peel them.

12. Chop them up fine.

13. Take a dish and spread a little butter on it with your fingers.

14. Sprinkle half the chopped parsley, shallot, and mushroom over the bottom of the buttered dish.

15. Pour half a teaspoonful of lemon-juice over the chopped parsley, shallot, and mushroom in the dish; also sprinkle half a salt-spoonful of salt and a quarter of a salt-spoonful of pepper.

16. Lay the sole carefully in the dish, and sprinkle over it the remainder of the chopped parsley, shallot, and mushroom.

17. Sprinkle over the sole a little pepper and salt, and squeeze over it half a teaspoonful of lemon-juice.

18. Take half an ounce of butter and cut it in small pieces, and put them over the sole.

19. Pour over it two tablespoonfuls of half glaze.

N. B. - Glaze can be bought, or it can be made by reducing some strong stock over the fire.

20. Take a wire sieve and put it over a piece of paper.

21. Take some crumb of bread and rub it through the sieve.

22. Take these bread-crumbs and put them on a flat tin. Put this tin into the oven, to dry and slightly brown the bread-crumbs.

23. When the crumbs are done, sift them over the sole.

24. Now put the dish into a brisk oven for ten minutes.

Take a fork and prick in the thick part of the sole, to see if the fish is tender.

25. Carefully move the sole with a slice on to a clean dish, and pour the sauce round.