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Filet of Sole, Mornay

Lift up the filets from a three-pound fresh flounder, skin, then cut each filet in three slanting, even pieces; place in a sautoir with half ounce butter, a gill white wine, branch parsley, juice of quarter of a lemon, half teaspoon salt and two saltspoons pepper. Cover fish with buttered paper, then set in oven for twenty-five minutes. Remove, and arrange filets on a baking dish. Place twelve canned mushrooms in the fish liquor, then reduce the fish gravy on the fire to half the quantity. Arrange one mushroom on top of each filet. Prepare a Mornay sauce, pour the fish liquor into the sauce, lightly mix, then pour the sauce over fish, sprinkle a little Parmesan cheese over, set in oven for ten minutes. Remove and serve.