FILET OF SOLE FLORENTINE
After removing the skin put the fish in a plate with a slice of onion, a little parsley, and a spoonful of butter, ½ cup of white wine, salt, pepper, and cook for 10 minutes slowly; when cooked remove the fish, take a long porcelain dish in which you lay some boiled spinach fried a minute in butter with a suspicion of minced onion. Put the fish on top of this spinach, add the juice of the fish in the plate to a good white sauce, a spoonful of grated cheese, a pinch of cayenne, and cover the fish with this sauce, put in oven, brown nicely and serve in the same dish.
Any fine white fish may be similarly treated.