How to Cook Fish

by Myrtle Reed

BAKED FILLETS OF SOLE—II

Put the prepared fillets in a buttered baking-dish, sprinkling with chopped onion, parsley, and mushrooms, and seasoning with salt and pepper. Add a tablespoonful of butter and enough white wine and white stock in equal parts to keep from burning. Bake, basting frequently. Cook together one tablespoonful each of butter and flour, add a cupful of brown stock and cook until thick, stirring constantly. Take up the fish, drain the liquor from the pan into the sauce, and reheat. Spread the sauce over the fish, sprinkle with crumbs, dot with butter, and brown in the oven.