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SOLE (au Gratin)

This dish is much liked, but as only one sole can be cooked at a time, the guests should not exceed four, unless the fish be a large one. The French have an oblong metal or earthenware dish for the purpose, so that the sole may be served in the dish in which it is cooked. Grease the bottom of the dish with butter to prevent the fish sticking, chop some parsley and a shallot, spread lightly, add some salt and pepper, a little wine or brandy, lay the sole upon it, spread the same things over the top of the sole, and some lumps of butter, with some button mushrooms, or a table-spoonful of ketchup and a little of any gravy that may be at hand; rasp over some bread-crumbs, and cook the fish gently in the oven. Time, from ten to fifteen minutes, according to thickness. SOLE (au Gratin), another way.

Prepare and wash the soles as in the recipe SOLES, WITH WATER SOUCHET, and rub the dish with a little butter; spread over it parsley, shallot, and mushroom (each chopped), salt, pepper, etc.; lay the soles over this, and on the top of them spread some fine raspings of crust of bread, and parsley chopped, etc., as underneath. Put small bits of butter over the soles, a glassful of white wine, a tea-spoonful of each of the following articles--essence of anchovies, chilli vinegar, and Harvey's sauce; and when the soles have been in the oven ten minutes or more, mix with the spoon the sauce that you baste the fish with. This is a very palatable dish.