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SOLE (a la Bordelaise)

Select a large sole, and put it into a fireproof dish, sprinkle with a little minced parsley, pepper, salt, a few finely-minced mushrooms and shallots, and an ounce of oiled butter. Add half a wine-glassful of white stock; and the same quantity of sherry. Bake in a brisk oven for fifteen minutes, and baste with the liquor. Serve in the same dish in which it is cooked. Probable cost, 1s. 6d. to 2s.