Sole Bonne Femme

• 2 sole
• 1 shallot
• salt and pepper
• ¼ lb

Ask the fishmonger to skin and fillet the sole for you; take home the bones and skin for making fish stock.

Well-butter a large saucepan or frying pan. Sprinkle with the finely chopped shallot, then add the fillets of fish folded in half, and season with salt and pepper. Separate the mushroom stalks and caps. Reserve the stalks and slice the caps, add these, the lemon juice, wine and ch