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Take some nice fillets of sole and fold them over in half. Place them in a well-buttered pan with a little lemon-juice and cook them in the oven.
Have ready rather a thin puree of potato, and arrange the fillets on this; then put all over the top a layer of breadcrumbs browned in clarified butter, and serve with the following sauce:
Take the liquid in which the fish is cooked and mix with it half Espagnol sauce and half Hollandaise sauce, and serve hot.
 
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