Cleanse and trim a sole; place it in a baking-dish previously spread with butter, and sprinkled over with a little pepper and salt, and some raspings of bread; moisten with a glass of white wine, a little mushroom juice or catsup, and a teaspoonful of anchovy; season with finely-chopped parsley, mushrooms, and one shalot; strew some raspings over the surface of the sole, and set it in the oven to bake for about half an hour; and when done, remove the sole on to its dish with a fish-slice; add half a glass of wine to the sauce, stir together, pour it over the sole; apply the red-hot salamander for five minutes, and serve.