Trim a fine sole and make an incision down the back clearing the meat
from the bone, then melt two ounces of butter, and mix with it a
teaspoonful of chopped eschalots, one of chopped mushrooms, one of
chopped parsley, and a glass of sherry; put the sole in a dish and pour
the butter, etc., over it, sprinkle a few bread crumbs on it and put it
in the oven twenty minutes or half an hour; when done pour a little
anchovy sauce (No. 72) over it, and brown it lightly with the
salamander.