As a postulate, please to remember, Madame Housekeeper
and Mrs. Cook, that one sauce should never be followed
by another of the same colour. To do so is as false blazonry
as it is in heraldry to put tincture on tincture or metal
on metal.
  Your sole should be plainly fried. It is perhaps better
to fry it in a mixture of lard and nil, since the milk
remaining in the butter is sure to burn. the only way
 to use butter for frying is to clarify it, but that costs
money. Lard by itself is quite good enough ; but be careful
that it is entirely clean, and that it does not burn. If you
will get over your prejudices you can fry your sole, and
indeed, any kind of fish, in oil, as the Italians and the
Jews do. the Jews, by the way, fry fish better than any
other people in the world. They turn out, fried, not only
soles, but dabs, plaice, whiting, brill, smelts, etc., of a beautiful
golden tint. Be careful to procure the very best Lucca salad
oil from a first-class Italian warehouse.
  Begin by cutting off' the fins of your sole, and dipping it
in flour ; then egg-and-bread-crumbs it, but don't put it in
grease until this is boiling hot ; allow the sole ten minutes.
to fry or less, according to size.
 

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