No. 257 Sole a l’Italienne.
Boil a sole as usual, then have ready the following sauce: put two teaspoonfuls of chopped eschalots in a stewpan with a very little salad oil, fry them a few minutes, but keep them quite white, drain off the oil, and add two tablespoonfuls of white wine, ten ditto of white sauce (No. 7), four ditto of boiled milk, and let it simmer ten minutes at the corner of the fire, skim it well, then add a teaspoonful of chopped mushrooms, a little chopped parsley, the juice of half a lemon, and two tablespoonfuls of cream; mix the whole well together, season it a little more if required and pour it over the fish.