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Soles La Gratin

Spread some fresh butter on a dish, and place the soles, head and tail, on it; season with pepper and salt; sprinkle little chopped parsley over them, and moisten well with white wine; half an hour before dinner put them in the oven to bake; when they have been in about twenty minutes take them out, and, after saucing them over with brown sauce, shake some raspings of bread crumbs over the whole, and put the soles back in the oven for a few minutes; just before sending to table pass the red-hot salamander over them and serve.