How to Cook Fish

by Myrtle Reed

SOLE AU GRATIN—I

Make a paste of bread-crumbs and chopped mushrooms, seasoning with pepper, salt, and minced parsley, and using cream for the liquid. Butter a serving-dish, spread with a layer of the paste, lay the fish upon it, and pour over it a wineglassful of white wine and an equal quantity of veal or chicken stock. Cover with crumbs, dot with butter, and brown in the oven. Serve in the dish in which it was cooked.