How to Cook Fish

by Myrtle Reed

SOLE AU GRATIN—II

Butter a baking-pan, sprinkle with crumbs, chopped onion, and minced parsley. Season the fish with salt, pepper, and ginger, and stuff with whole oysters, shrimps, and mushrooms. Cover with a layer of bread-crumbs, parsley, and butter, add half a wineglassful of white wine, and bake until done.