[Page 383]
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.
[Page 384]
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.
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