n egg, then in crumbs, and fry in deep
fat. Serve with any preferred sauce.

FRIED SOLE--II

Skin and clean a pair of soles and marinate for an hour in oil
and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool,
trim, dip into melted butter, then into the beaten yolks of eggs,
then into seasoned crumbs. Sprinkle with grated Parmesan cheese
and broil slowly, basting with melted butter if needed. Serve with
Maitre d'Hotel Sauce.

FRIED FILLETS OF SOLE--I

Marinate a sole for an hour in white wine, seasoned with salt,
pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge
with flour, and fry in hot lard.

FRIED FILLETS OF SOLE--II

Sprinkle the prepared fillets with salt, pepper, and lemon-juice,
dip in egg and crumbs, repeat, fry in fat to cover, and serve with
Tartar Sauce.

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FRIED FILLETS OF SOLE A L'ORLY

Soak the prepared fillets for an hour in lemon-juice seasoned with
grated onion, minced parsley, salt and pepper. Drain, dry, dredge
with flour or dip in batter. Fry in deep fat and serve with Tomato
Sauce.

FRIED SOLE A L'ANGLAISE

Dredge the prepared fish with flour, brush with the beaten yolk
of an egg, cover with crumbs, and fry in deep fat.

FRIED SOLE A LA COLBERT--I

Cut the fish into fillets, dip in milk, then in flour, and fry
brown. Serve with melted butter and garnish with lemon and parsley.

FRIED SOLE A LA COLBERT--II

Select six small soles, cut off their heads, and make an incision
down the back-bone. Season with salt, pepper, and lemon-juice, dip
in egg and crumbs, fry in hot fat, drain, and serve with Colbert
Sauce.

FRIED SOLES WITH SHRIMP SAUCE

Fillet the fish, dip in flour, then into egg and crumbs, fry in
deep fat, and serve with Shrimp Sauce.

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SOLE A L'AURORE

Butter a shallow platter, lay a sole upon it, cover with buttered
paper and put into the oven for ten minutes. Take it out and remove
the back-bone, filling its place with chopped onions and parsley.
Replace the upper side of the fish, cover with a cupful of Cream
Sauce and put in the oven for ten or fifteen minutes. Rub the yolks
of hard-boiled eggs through a sieve over the fish, and garnish
with the whites in rings, sliced lemon, and parsley.

FILLETS OF SOLE A LA BERCY

Cook some fillets of sole in butter, seasoning with salt, pepper,
and minced onion. Take up the fish, add two tablespoonfuls of butter,
a teaspoonful of minced parsley, and the juice of a lemon