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The Cook's Decameron · Chapter 78No. 64. Sogliole alla Parmigiana (Sole).*
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Ingredients: Sole, Parmesan, butter, cream, cayenne
Fillet a sole and wipe each piece with a clean cloth, then place them in a fireproof dish, and put a small piece of butter on each fillet. Then make a good white sauce, and mix it with two tablespoonsful of grated Parmesan and half a gill of cream. Cover the fish well with the sauce, and bake in a moderate oven for twenty minutes.
*Lemon soles may be used in any of the above-named dishes.