Filleted Fish, With White Sauce and Tomatoes
Brown two onions in butter, and add a spray of parsley, half a pound of tomatoes and a claret glassful of white wine. Let this simmer for half an hour, and then pass it through the tammy. Then fry half a pound of mushrooms, and add them and their liquor to the sauce, thickening it, if necessary, with a little cornflour. A great improvement is a little liebig. Place your fish in the oven, and cook it gently in butter, with pepper and salt. When it is done, serve it with the sauce poured over it.
[Madame Vandervalle.]