Place in a shallow earthenware cooking vessel a little butter, some parsley, shallots and mushrooms, all finely minced, with a little pepper and salt. Upon this place a sole previously cleaned and skinned, and cover it with more butter and seasoning. Add a glass of white wine or a dessertspoonful of brandy and a little good white stock. Place the cover on the cooking vessel and, if practicable, adopt the French method of piling glowing coal on the top of the vessel in order that the fish may be be equally heated from all sides. When sufficiently cooked most of the sauce will be absorbed by the fish.

In France this dish is often served in the vessel in which it has been cooked; but in any case it should be brought to the table as hot as possible.