Soles Baked Italian Style

For this dish select medium sized soles, lay them on the table the white side underneath, then proceed to cut off the heads on the bias; from this side suppress the gills and empty the sole thoroughly; cut off the thin tail end and scrape the surface with the dull edge of a knife to detach slightly the skin covering the tail, keeping the tail bone in position with the same side of the knife; seize the skin with a towel, and tear it off violently with one stroke. Use a pair of large scissors to remove the small bones found on the outside, and scrape the white skin, then wash, wipe, and make a straight incision on the skinned side to the middle bone, then detach the fillets half an inch on each side. Butter a baking dish, lay in it the soles, having the skinned side down, and pour over two gills of white wine, salt and pepper; lay a few pieces of butter on top, and let the stock come to a boil, then set the dish into the oven for five minutes; when through lay six channeled mushroom heads (No. 118) in a straight row on top, cover with an Italian sauce (No. 484), and dredge over a thin layer of bread-raspings; pour over melted butter, and color in a hot oven for twelve to fifteen minutes; then serve.