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:

Sauce For Fillets Of Sole Ambassador

Take the liquid in which the fish is cooked and mix with it half Espagnol sauce and half Hollandaise sauce, and serve hot.