Cut the fillets out of one sole and lay them flat on a buttered pan, and
season with salt and pepper. Make the following mixture and spread over
each fillet of sole: Take one-half pound of sweet butter, three ounces
of chopped salted almonds, one-fourth pound of chopped fresh mushrooms,
a little chopped parsley, the juice of a lemon, salt, pepper and a
little grated nutmeg.
Add to the pan one-half glassful of white wine and put in the oven for
twenty minutes.
When done serve in the pan by placing it on a platter, with a napkin
under it.
Hertzler has another recipe which he prizes greatly and which he calls
"Celery Victor," and this is the recipe which he gave us: