Sole à la Parisienne.
- Ingredients—1 sole.
- 1 wineglass of sherry.
- ½ pint of good second stock.
- A few drops of lemon juice.
- 1 teaspoonful of Harvey's sauce.
- 1 teaspoonful of anchovy sauce.
- Pepper and salt to taste.
Method.—Remove the dark skin, and notch the other with a knife.
Lay the sole in a baking-pan, and pour over it the stock and sherry.
Cover with a dish, and bake for twenty or thirty minutes in a moderate oven.
Place it on a hot dish.
Boil the stock rapidly down to half the quantity.
Add to it the sauces, lemon juice, and seasoning, and pour it over the sole.