Grease a bag thickly. Take six or eight fillets of lemon soles. Dust them lightly with salt and white pepper and squeeze a little lemon juice over each fillet. Put them in the bag and add to them an ounce of finely minced mushrooms, half a heaped large teaspoonful of finely minced shallot or chives, a heaped large teaspoonful of minced parsley and a heaped dessertspoonful of freshly fried breadcrumbs, all mixed together. Add also half a wineglassful of sherry mixed with the same amount of either good fish or ordinary stock. Close the bag and cook in a moderately hot oven for eighteen to twenty minutes (300 Fahr.). Pour the liquor and herbs, etc., over the fish and send to table at once. To make the fish stock put the bones and trimmings from the fish in a clean small stewpan with a gill of water and a bit of turnip, carrot, onion and celery, all first well washed and sliced, and simmer for fifteen minutes. Strain off and use.