Filets de Sole aux Morilles, Gratinés

Gastronomie pratique by Ali-Bab is in my view one of the best French cookery books ever published. Ali-Bab is precise, but unfussy; and he never gushes. In referring to this dish he goes so far as to say that it is ‘remarquable’, especially if one uses freshly gathered morels. Morels, sometimes known as sponge mushrooms, belong to the genus Morchella. They can be bought dried, or in tins, for use when fresh ones are unavailable.