1424 | Fillets of Sole au Gratin à la James G. Blaine.
—Prepare the fillets of two medium-sized fine soles as in No. 1421. Season with a teaspoonful of salt and half a teaspoonful of pepper mixed, then place them on a lightly buttered silver dish, one overlapping another, and giving a crown-shape, pour over two tablespoonfuls of white wine; place a whole mushroom on top of each fillet, cover all with a well-buttered paper, place in the hot oven for three minutes. Remove them from the oven, and leave at the oven door to keep warm.
Place in a saucepan a cupful of white wine, with one medium-sized, sound, peeled, and finely chopped shallot, one clove, three whole peppers, and one branch of parsley, then reduce on the hot range to a quarter. Place a tablespoonful of butter in another small saucepan, with two tablespoonfuls of flour; let gently cook on a moderate range for five minutes; add a gill of hot white broth (No. 99), briskly stirring while adding it; now add the reduced wine to this, and let the whole slowly boil for ten minutes; pour in a gill of sweet cream or a gill of very good milk, with a heaped tablespoonful of good butter, thoroughly mix together with a wooden spoon. Strain it then through a fine sieve into a bowl, pour it over the fillets, evenly divided, sprinkle half a teaspoonful of grated Parmesan cheese over, and also a very little clarified butter over all; then place the dish in the oven for seven minutes; remove from the oven and serve.