Flounders a la Genlis

Remove the fillets from the flounders; pare them neatly, season and cover one side (the skin side) with fish forcemeat (No. 76), fold them in two. Butter a baking dish, throw chopped mushrooms on the bottom and besprinkle with a few spoonfuls of white wine; lay the fillets on top and on each one a small piece of butter and a little fish stock (No. 195). Set the dish into a slack oven and when cooked, remove and drain off the liquid; strain and reduce it with a bechamel sauce (No. 409), cover the fillets with this, dredge over with bread-crumbs and grated cheese, pour over a little melted butter and brown in a hot oven.