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SOLE, FILLETS OF (au Vin Blanc)

Take the fillets from a large skinned sole. Cut them through again, making eight fillets; season the inside with lemon-juice, salt, and pepper. Roll up, beginning with the narrow end, and tie with thread. Lay them in a buttered tin, squeeze a little lemon-juice over, and pour in a gill of white wine. Lay a buttered paper over, and cook until done, then put on a hot dish. Reduce the liquor in the pan by quick boiling, add a gill of bechamel, season delicately, and pour it over the fish.