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Four Mushrooms

Half an ounce of Butter.

Half teaspoonful of chopped Parsley.

Two tablespoonfuls of Brown Sauce.

Skin the sole and place in a gratin dish, pour a little stock over the fish, and add small pieces of butter here and there on the fish. Place the fish in the oven to partially cook it. Fry the mushroom and shalot in the butter, add parsley, brown sauce, a very little sherry, seasoning, a little glaze, and liquid from sole. Cover the fish with the sauce, sprinkle over a few crumbs, add small pieces of butter as before, and finish cooking in the oven.