Boil a sole as usual, then have ready the following sauce: put two
teaspoonfuls of chopped eschalots in a stewpan with a very little salad
oil, fry them a few minutes, but keep them quite white, drain off the
oil, and add two tablespoonfuls of white wine, ten ditto of white sauce
(No. 7), four ditto of boiled milk, and let it simmer ten minutes at the
corner of the fire, skim it well, then add a teaspoonful of chopped
mushrooms, a little chopped parsley, the juice of half a lemon, and two
tablespoonfuls of cream; mix the whole well together, season it a little
more if required and pour it over the fish.