Soles au Plat

Ingredients

• 2–3 ounces fresh butter
• salt
• cayenne
• 1 teaspoonful essence of anchovies
• 1–2 glasses sherry or dry white wine
• 2 whole soles
• fine bread-crumbs
• clarified butter
• lemon-juice
• shrimps

Instructions

1. Clarify 2–3 ounces of fresh butter and pour it into the baking dish in which the fish are to be served.
2. Add to the butter a little salt, some cayenne, a teaspoonful of essence of anchovies, and 1–2 glasses of sherry or dry white wine.
3. Lay in a couple of fine soles that have been well cleaned and wiped very dry.
4. If desired, place a layer of shrimps between the soles.
5. Strew a thick layer of fine bread-crumbs over the soles.
6. Moisten the bread-crumbs with clarified butter.
7. Set the dish into a moderate oven and bake for a quarter of an hour.
8. Mix a little lemon-juice with the sauce before serving.