No. 256 Sole à la Maître d’Hôtel.
Boil the sole as above and dish it without a napkin; then put four tablespoonfuls of melted butter, and four ditto of bechamel sauce (No. 7) in a stewpan, with four of broth, when it boils add two ounces of fresh butter, a teaspoonful of chopped parsley, the juice of a lemon, and a little pepper and salt; pour the sauce over the fish and serve.