Chop two onions—fry in butter, add a pound of rice and beat together.
When very hot, add enough broth to triple quantity—let boil and cook in
slack oven for 20 minutes. Add when done, six ounces grated Parmesan.
Pour ⅔ of this into casserole, make hole in center and fill with
shrimps and minced mushrooms; around sides lay fillet of sole, pour
over lean Spanish sauce—reduced with essence of mushrooms—mix well and
cover whole with remainder of rice—put in hot oven for fifteen minutes
and serve.
Sauce:—1 quart of stock—melt ¼ pound of butter—stir in same amount of
flour—making clear paste—add stock—brown slowly.