| RECIPE
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35. Sole a la Meuniere.
Gut the fins off a sole and crimp it on
each side by
making incisions across it ; then rub half a
tablespoonful of
salt and chopped onions well into it ; dip it
in flour and
broil it over a slow fire. Have ready four pats
of butter
mixed with the juice of a lemon and a little
cayenne pepper;
rub this over the sole, which is previously dished
up without
a napkin, turn the sole over once or twice, put
it in the oven
a minute, and serve very hot.
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