FILLETS OF FISH WITH MUSHROOMS
Take fillets of flounder, season them with pepper and salt. Take half a can or more of mushrooms, a slice of onion, and a sprig of parsley, and chop them all fine; add a cupful of stock and a tablespoonful of sherry. Spread a part of this mixture on the bottom of a platter that can be used in the oven. Lay the fillets of fish on the mixture. Cover them with the rest of the mixture, then with bread crumbs and with small pieces of butter. Bake forty minutes or until the fillets are tender. Heat the rest of the mushrooms in a little stock. Place them around the edges of the dish and pour the stock over the whole if the fillets are at all dry. This dish should be very moist.