Fillet a pair of soles (but neither cut them nor egg-and-
bread-crumb them); rub an ounce of butter into a saute-pan,
lay in the fillets, the skin-side downwards, and sprinkle
chopped parsley, pepper, salt, and the juice of a lemon over
them ; Then place them over a slow fire ; turn them when
about half done (they must be kept quite white). When
done, lay the fillets on a cloth,.cut them in halves slantingly,
dish them round without a napkin, and place them in the
hot closet. Then .put ten tablespoonfuls of melted butter and
two ditto of white sauce into the saute-pan, with a little
more lemon juice and chopped parsley; boil it two minutes ;
add two pats of butter, a little sugar and salt, and four table-
spoonfuls of milk ; pour over the fillets, and serve directly.
 
 
 

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