Paupiettes of Soles

Skin the soles, then lift the fillets carefully from the bones and trim them.
Prepare some whiting forcemeat, spread a layer of it on each fillet, roll them, and
wrap each one in a separate sheet of buttered paper, keeping them in shape by tying
a string around them. Bake the paupiettes in the oven. When cooked remove the
paper, place them on a hot dish, with a turned mushroom on each, pour over some
AUemande sauce and serve.