Boil a sole as before (if the sole is very fresh it may be put in
boiling water, but it is best to let it only simmer) in salt and water,
and dish it without a napkin; have ready the following sauce: put in a
stewpan six teaspoonfuls of chopped onions and a piece of butter, fry
the onions a light brown, then add eight tablespoonfuls of brown sauce
(No. 1), and let it boil at the corner of the stove ten minutes, then
add a teaspoonful of chopped mushrooms, half ditto of chopped parsley,
one ditto of essence of anchovies, and the juice of a quarter of a
lemon; pour it over the fish and serve. This sauce must be rather thick
but not too much so.