How to Cook Fish

by Myrtle Reed

BAKED FILLETS OF SOLE—I

Butter a baking-pan, sprinkle with chopped onions and parsley, lay fillets of sole upon it, spread with butter, season with salt and pepper, add a wineglassful of white wine, and bake in the oven, basting frequently. Take up the fish carefully, add to the liquid a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs and minced parsley to season. Lay the fillets on a baking-dish, spread with the paste, cover with large fresh mushrooms, sprinkle with crumbs, dot with butter, and brown in the oven. Serve very hot in the same dish.