No. 263 Filets de Soles au gratin.
Fillet two soles; egg and bread-crumb, and fry as above; dish them on a thin border of mashed potatoes, pour the following sauce over them, and cover with bread-crumbs: put twelve tablespoonfuls of brown sauce (No. 1) in a stewpan, and when it boils add a tablespoonful of chopped mushrooms, one do. of Harvey sauce, and one do. of essence of anchovies; let it boil five minutes, season with a little sugar; add two yolks of eggs, put it in the oven ten minutes, pass the salamander over it, and serve very hot.