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SOLE (au Gratin, a la Francaise)

Mix together from three to four ounces of mushrooms, a table-spoonful of parsley, and two ounces of shallot. Add a table-spoonful or two of bread-crumbs, a pinch of salt and pepper, and a slice of bacon cut into small dice. Butter a fire-proof dish, lay the above seasoning on, then put on the fish, either whole or neatly filleted, sprinkle it with a little of same seasoning as is put below it, then pour over it a glass of white wine and a little good fish stock; sprinkle more bread-crumbs over, and put bits of butter on; bake moderately, and serve hot in the same dish.