Sole a L'Aurore

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Bone and stuff a sole with fine herbs (chopped parsley, mushrooms, and shalot fried with butter, pepper, and salt), and bake it on a sautapan with a little butter, a glass of wine, and a little mushroom-juice or broth; and when done, place it on its dish, and finish as indicated for trout a l'aurore, No. 213.

No. 238