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Filets of Sole Au Gratin

Heat a tablespoon melted butter in a sautoire, add one small, sound, white onion and cook for five minutes without browning, occasionally stirring; add six good-sized, well-peeled and thoroughly cleaned fresh mushrooms; stir well and let cook for five minutes; then add one and a half gills demi-glace; stir well and boil for five minutes. Thicken with one egg yolk diluted in a tablespoon cold milk; stir well while heating for one minute without boiling and keep warm on the corner of the range.

Lift up and skin the filets from a fresh three-pound flounder; cut each filet, crosswise, into three equal pieces, arrange in a sautoire, adding one teaspoon salt, half ounce butter, half gill white wine and a gill cold water. Cover the fish with a sheet of lightly buttered paper. Boil on the range for one minute and set in the oven to bake for fifteen minutes. Remove, lift up the paper, place the filets on a hot baking dish, pour the above sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over all, reset in a hot oven to bake for five minutes more. Remove, decorate the dish with thin slices of lemon and serve.