Cut the fins off a fine fresh sole, make an incision in the back, then
butter a sauté-pan and put two teaspoonfuls of chopped onions in it with
half a glass of white wine, then lay in the sole, cover it with a brown
sauce (No. 1), and sprinkle some brown bread-crumbs over it, with a few
small pieces of butter; then place it in a moderate oven twenty minutes
or half an hour (try when done as before), take it out of the sauté-pan
and dish without a napkin; then put four spoonfuls of stock and two of
brown sauce in the sauté-pan, boil it five minutes, keeping it stirred,
then add the juice of half a lemon, a teaspoonful of chopped mushrooms,
one of chopped parsley, one of essence of anchovies, and a little sugar
and cayenne pepper; pour the sauce round the fish, place it again in the
oven for a quarter of an hour, pass the salamander over it and serve
very hot.