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One Shalot (Half a teaspoonful of Parsley)

Half a teaspoonful of Parsley.

Half a teaspoonful of Anchovy.

Skin the sole, make an incision sufficiently large to admit of the stuffing; put the butter on a plate, add the shalot, parsley (chopped very fine), and anchovy sauce; put this stuffing in the sole, and put it on a buttered gratin dish. Then take- One ounce of Butter.