From: The Thorough Good Cook

Fish: 30. Fillets of Soles an Gratin

Fillet two soles, egg-and-bread-crumb, and fry; dish them on a thin border of mashed potatoes, pour the following sauce over them, and cover with bread-crumbs: Put twelve tablespoonfuls of brown sauce in a stew-pan, and, when it boils, add a tablespoonful of chopped mushrooms, one [ditt[o of Worcester sauce, and one of essence of anchovies; let it boil five minutes, season with a little sugar; add two yolks of eggs, put it in the oven for ten minutes, pass the salamander over it, and serve very hot.