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FLOUNDERS (au Gratin)

Cut up parsley, shallot, and small button mushrooms, very finely. Fry them in butter, with a seasoning of salt and pepper. Cover the bottom of a flat tin baking-dish, previously buttered, with the herbs, and lay on them a flounder, neatly trimmed, or fillets of any flat fish. Strew bread-crumbs thickly over, and bits of butter on the top of all. Moisten with white wine. Cook carefully. Crisp the top with a salamander or a red-hot shovel. Serve very hot, and with a squeeze of lemon over the dish. Time, twenty minutes. Probable cost of flounders, 6d. to 1s. each. Sufficient, one for each person.