Soles au Gratin.

roceed as for No. 20. Put three tablespoonfuls of cooked, fine herbs (No. 113) in the bottom of a deep baking-dish, fold the fillets in two, and place them in, crown-shaped. Season with half a pinch each of salt and pepper, then moisten with half a glassful of white wine, and bake for five minutes. Take out the dish, decorate it with twelve mushroom buttons, adding half a pint of good Espagnole sauce (No. 110). Sprinkle over with fresh bread-crumbs, pour on a few drops of melted butter, and bake once more for three minutes; then press the juice of half a lemon over the fillets, add half a pinch of chopped parsley, and serve. (All fish au gratin are prepared the same way.)

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