Simmer the fillets of two soles in a saute-pan with a little
butter, lemon-juice, pepper, and salt ; and when done, put
them in a press between two dishes ; when cold, divide each
fillet into collops two and a half inches long ; trim them
neatly, season them with vinegar, oil, pepper, and salt, and dish
them in pyramidal rows on a bed of shredded lettuce, or any
other salad ; cover them with mayonnaise sauce (see p. 338)
coloured with some spinach greening, or merely with plenty
of very finely chopped tarragon and chervil ; garnish round
the base of the salad with a border of hard-boiled eggs,
and serve.
 
 

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