Make an incision in the back of a sole from the head
nearly to the tail ; then break the bone in three pieces ; bread-
crumb, and fry as in No. 31. When done, take out the
pieces of bone and fill with the following :-Lay two ounces
of butter on a plate with half a teaspoonful of chopped
tarragon and chervil, two ditto of lemon juice, and a little
pepper and salt ; put about three parts of it into the sole,
and mix the remainder with two tablespoonfuls of melted
butter, pouring this round the fish, which is dished without
a napkin ; put in the oven a few minutes, and serve very hot.
 
 

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