Cut each fish in half across, and lay them in the bottom of a pie dish,
sprinkle breadcrumbs, pats of butter, pepper and salt, between and on
each piece. Fill up the dish with water or milk, adding the simmered and
strained liquor from the trimmings.

Bake gently for an hour, and when brown on top add more breadcrumbs, and
pats of butter.



FILLETED SOLES AU FROMAGE

Boil the filleted soles in water. Make a sauce with butter. One spoonful
of flour--milk, pepper and salt, powdered cheese (Cheddar). Boil it,
adding some washed and chopped mushrooms and a little cream. Put the
filets on a dish and pour them over the sauce. Leave it about a quarter
of an hour in the oven, so that it becomes slightly browned.

[_Mdlle. Spreakers._]



FILLETED FISH, WITH WHITE SAUCE AND TOMATOES

Brown two onions in butter, and add a spray of parsley, half a pound of
tomatoes and a claret glassful of white wine. Let this simmer for half an
hour, and then pass it through the tammy. Then fry half a pound of
mushrooms, and add them and their liquor to the sauce, thickening it, if
necessary, with a little cornflour. A great improvement is a little
liebig. Place your fish in the oven, and cook it gently in butter, with