No. 266 Filets de Soles à l’Italienne.
Fillet two soles, and cook them as in the last; dish them up in the same manner; place them in the hot closet; then put a teaspoonful of chopped eschalots in the sauté-pan, with two spoonfuls of white wine; stir it over the fire a minute, then add six tablespoonfuls of melted butter, two of white sauce, and four of white broth, with a teaspoonful of chopped mushrooms, half do. chopped parsley, a little lemon-juice, and two spoonfuls of cream; when ready to serve, pour the sauce over the fish.