1426 | Fillets of Sole à la Chas. Webb.
—Prepare the fillets of two medium sized fine soles as for No. 1421. Season them with a teaspoonful of salt mixed with half a teaspoonful of pepper; keep them on a dish for further action. Have in a sautoire on the hot range one tablespoonful of butter well heated; add to it half a medium-sized sound, peeled, finely chopped onion; let slowly simmer without browning for three minutes, then add eight minced mushrooms, one teaspoonful of fresh, finely chopped parsley, half a teaspoonful of chopped chervil; season with a teaspoonful of salt, and half a teaspoonful of pepper, mix all well together while cooking for one minute, then moisten with two tablespoonfuls of white wine, and reduce until almost dry, then leave the sautoire on the corner of the range. Have in a small saucepan on the hot range, one tablespoonful of good butter well mixed with two tablespoonfuls of flour; let slowly cook for five minutes without browning, then gradually add a cupful of hot milk, briskly stirring while adding; boil for two minutes, then strain it through a sieve into the sautoire with the other preparation, mix all well together with the spatula while cooking for two minutes longer, and leave on the corner of the range. Lightly butter a silver dish, carefully place in the eight fillets, one overlapping another, all around the dish, in curb-chain shape; moisten their surface with a tablespoonful of white wine, sprinkle just a little clarified butter over them, and place in the hot oven for three minutes. Remove from out the oven, arrange eight whole fine mushrooms outside and all around the fillets, so that the stalk of each mushroom should be in each curb-chain and the button outside.
Place then the garnishing over the fillets evenly divided; sprinkle again a very little clarified butter over all. Place in the hot oven to bake for five minutes. Take from out the oven, squeeze the juice of half a sound lemon over the fillets, and then send to the table.