Sole à la Maître d’Hôtel

Directions

1. Put the bones and fins of the sole into a saucepan with the water, and put it on to boil.
2. Place the fillets folded loosely on a greased tin, and sprinkle them with lemon juice, pepper and salt.
3. Cover with a greased paper, and cook in a moderate oven, about 6 minutes.
4. Melt the butter in a clean saucepan, drop the flour in gradually, and mix well.
5. Add the fish liquor and boil 10 minutes.
6. Then add salt, pepper, cream, lemon-juice, and parsley.
7. Arrange the fillets on a dish with the sauce poured over them.