Take four or six fillets of sole or lemon soles, dust lightly with salt and white pepper, and sprinkle also lightly with finely-minced parsley, chopped mushrooms, and a very little minced shallot. Add the tiniest possible squeeze of strained lemon juice. Put a bit of butter on each fillet and slip them gently into a well-greased bag, add quarter of a glass of sherry. Bake in a moderately hot oven for fifteen to eighteen minutes. (300 Fahr.) Cut open the bag very carefully with a pair of clean scissors, and slip the fish and the sauce which will have formed during cooking on to a very hot dish. Send to table at once.