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SOLE, LEMON (a la Lisbon)

Take two good-sized lemon soles, slit the fish on both sides, and pour in a little anchovy sauce. Butter a fire-proof dish, put a little chopped parsley in, and two mushrooms, sliced. Then place the fish in, grate a little cheese over, add a dusting of black pepper, a few pats of butter, and bake in a moderate oven for half an hour. Serve in the dish in which the fish are cooked.