Fillet two soles, and cook them as in the last; dish them up in the same
manner; place them in the hot closet; then put a teaspoonful of chopped
eschalots in the sauté-pan, with two spoonfuls of white wine; stir it
over the fire a minute, then add six tablespoonfuls of melted butter,
two of white sauce, and four of white broth, with a teaspoonful of
chopped mushrooms, half do. chopped parsley, a little lemon-juice, and
two spoonfuls of cream; when ready to serve, pour the sauce over the
fish.