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Filet of Sole, Marguerite

Lift up the filets from a three-and-a-half-pound fresh flounder, carefully skin, then cut each filet into three slanting, equal pieces. Arrange on a lightly buttered baking dish, sprinkle over them three very finely chopped shallots and two finely chopped, fresh, peeled mushrooms. Season with a teaspoon salt and two saltspoons pepper, pour in white wine to just cover them, let come to a boil on the range, then set in oven with door open for twenty minutes.

Mix in a small saucepan a tablespoon each butter and flour, pour fish liquor in this pan, mix well until it comes to a boil, then add six freshly opened mussels and twelve cooked, shelled shrimps. Mix well, cook for five minutes, pour sauce over fish, then set in very hot oven for three minutes, remove and serve.