Sole au Gratin

Directions

1. Skin the sole, cut off the fins and nick it on both sides with a knife, dry it well.
2. Chop the shallot, mushrooms and parsley, mix them together, and sprinkle half of them on to a dish.
3. Lay the sole on this seasoning, and sprinkle the rest of it over the sole.
4. Squeeze lemon-juice over, sprinkle with salt, pepper and stale scraps of bread.
5. Put little bits of butter on the fish, bake in a moderate oven for 10 minutes.