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SOLE, FILLETS OF (au Gratin)

Take four ounces of mushrooms, four ounces of parsley, and two ounces of shallot. Peel the mushrooms and the shallot, and wash the parsley, then mince the ingredients separately. Put half an ounce of butter into a saucepan with the minced shallot, a pinch of pepper, and a pinch of salt. Stir this briskly over the fire for five minutes, add the parsley and the mushrooms, and stir the mixture for five minutes longer; then pour it out. Butter a tin or silver baking-pan rather thickly, lay the herbs in it, place upon them a sole, neatly filleted and trimmed, and cover the fillets with finely-grated bread-crumbs. Put little pieces of butter here and there upon the fish, moisten it with a glassful of light wine, a tea-spoonful of anchovy, and a tea-spoonful of ketchup. Bake the sole until done enough. Serve it very hot in the dish in which it was cooked. If the surface is not sufficiently browned, hold a salamander or red-hot shovel over it for three or four minutes. Time to bake, about a quarter of an hour. Sufficient for four or five persons. Probable cost, 2s. 6d.