Then consult the aforesaid literature still further, and select
therefrom the most appetizing recipe for making a stuffing of
bread-crumbs, when you have it properly prepared spread with it some
fillets of sole, and tie them into shape with a little thread. Now put
into a casserole, or stewpan, three or four ounces of butter, two
minced onions, and the fish; let it fry for five or six minutes, then
add to it two or three gills of béchamel sauce (see cookery books
once more), a cupful of chopped mushrooms, and a claret-glass of
claret. Cover the pan closely, and cook in the oven for half an hour.
When finished, remove the strings from the fillets, and serve in a
deep dish with the liquor in which they were cooked poured over them.
And there you have a dish fit to tickle the palate of any king, or
knave, that ever lived. Later in the season, when lobsters are selling
at a more reasonable price, try substituting them for the soles, and
your delight will be increased several-fold.