Fillets of Soles in Cases

Put one teacupful of finely minced mushrooms into a frying pan with two tablespoonfuls
of chopped shallots and one tablespoonful of chopped parsley, add a lump
of butter and season with pepper and salt. Toss the above ingredients over the fire
until cooked, then put them by until cold. Fillet the soles, mask one side of them
with the above mixture, roll them up, secure them with a piece of thread, place them
between two buttered plates and bake them. Prepare some white sauce. Put each
fillet into a small paper case, place a small mushroom on the top of each, fill up the
cases with the hot sauce, and serve them at once.