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Salt, Pepper, and Nutmeg (Skin trim and wipe two)

Skin, trim and wipe two medium-sized soles place them in a buttered sauté-pan, season with salt and pepper, pour over them the mushroom juice, cover with a buttered paper and cook in the oven until done. This will take from fifteen to twenty minutes, according to the heat of the oven.

In the meantime put the milk on to boil, melt the butter in a stewpan, add the flour, and stir over the fire until the flour becomes of a fawn colour. Now add the boiling milk and a little boiling water. Stir over the fire, and let it simmer for about ten minutes, adding a little more water, or fish stock if you have any, if the sauce should appear too thick. Stir in the cheese.

Season with salt, pepper, and a little grated nutmeg.

The soles being cooked by this time, place them on an oblong flat dish. Add the liquor which remains in the sauté-pan to the sauce. Strain it and pour it over the fish. Sprinkle with the rest of the grated Parmesan. Place the dish in the oven, or under a hot salamander just long enough for the top to take colour, and serve in the same dish.