No. 253 Sole à la Poltaise.
Trim a fine sole and make an incision down the back clearing the meat from the bone, then melt two ounces of butter, and mix with it a teaspoonful of chopped eschalots, one of chopped mushrooms, one of chopped parsley, and a glass of sherry; put the sole in a dish and pour the butter, etc., over it, sprinkle a few bread crumbs on it and put it in the oven twenty minutes or half an hour; when done pour a little anchovy sauce (No. 72) over it, and brown it lightly with the salamander.