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.