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.
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.
SOLE AU GRATIN—III
Put the prepared fish into a buttered baking-dish, season with salt and pepper, sprinkle with minced parsley, add enough white wine to keep from burning, and bake. Take up carefully, cover with Italian Sauce, sprinkle thickly with crumbs, and brown in the oven.
SOLE AU GRATIN—IV
Cook together in butter a chopped onion, half a dozen mushrooms, a tablespoonful of minced parsley, and a bean of garlic, with salt and pepper to season. Spread on the bottom of a buttered baking-dish and lay the seasoned fillets upon it. Add half a wineglassful of white wine and bake for five minutes. Cover with fresh mushrooms, pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze the juice of half a lemon over it and serve.
STEWED SOLES WITH OYSTER SAUCE
Soak the fish for two hours in seasoned vinegar and simmer until done in salted and acidulated water. Serve with Oyster Sauce.