No. 256. _Sole à la Maître d’Hôtel._

Boil the sole as above and dish it without a napkin; then put four

tablespoonfuls of melted butter, and four ditto of bechamel sauce (No.

7) in a stewpan, with four of broth, when it boils add two ounces of

fresh butter, a teaspoonful of chopped parsley, the juice of a lemon,

and a little pepper and salt; pour the sauce over the fish and serve.