Fry together for five minutes, chopped eschalots, parsley, chevril,
herbs, butter, salt and cayenne. Take from the fire and stir in a
little lime juice and anchovy sauce.

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Baked Sole

Skin the slack side of the fish and lay in a baking pan. Brush with
beaten egg, sprinkle with bread crumbs and pour over them some melted
butter. Cover the fish with a layer of thin slices of pork or bacon.
Add one-half pint of water and bake half an hour. To make the sauce,
take the liquor from the baking pan, add to it salt, pepper, cayenne,
the juice of one lime, a wine glass of sherry, a tablespoonful of
mushroom or walnut catsup, and a piece of butter the size of an egg
with a little flour rubbed into it. Allow it to boil once and pour
over the fish.

* * * * *

Flounders a la Magouze

Place several fish into a baking pan with a glass of white wine, salt,
pepper, and an ounce of butter. While they are cooking break three
eggs into half a pint of cream, and beat until it is light. When the
fish is done remove them from the pan and stir the eggs and cream into
the gravy. Simmer for two minutes, and pour over the fish, serving at
once.

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