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Filet of Sole, Higgins

Lift up the filets from a three-pound fresh sole, skin and cut each filet into three slanting equal pieces, neatly flatten a little, then fold them. Arrange in a frying pan, add a half ounce butter, half gill white wine, half gill water, the juice of a quarter lemon, a teaspoon salt and half teaspoon paprika; cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in oven for twenty minutes. Remove, press a spinach in cream on a baking dish; arrange the filets, one overlapping another, crown-like, over the spinach; place one canned mushroom on top of each filet. Mix in a small saucepan one tablespoon butter with two tablespoons flour, heat for one minute, then pour in the fish gravy; add a half gill cream and two tablespoons grated Swiss cheese and mix with a spoon until it comes to a boil. Pour the sauce and sprinkle a tablespoon bread crumbs over the filets, set in the oven for fifteen minutes, remove, decorate all around with thin half slices lemon and serve.