Fried Fillets Of Flounder Or Sole

Clean the fish and cut lengthwise into fillets. Dust with salt and pepper, roll and fasten with wooden toothpicks. Dip in fine dry crumbs, in egg and crumbs again, and fry. in fat hot enough to brown a piece of bread in two and one-half minutes, and drain. Serve with tomato, Hollandaise, shrimp sauce, or sauce tartare.

Baked Sole

Clean the fish and split lengthwise. Marinate (let stand) for twenty minutes in a tablespoonful of lemon juice, a teaspoonful of Worcestershire and a half teaspoonful of onion juice for each two pounds of fish, and then dust thickly with buttered crumbs. Set in a baking pan; dot with more butter, pour a little water in the pan and bake gently for twenty minutes in a moderate oven. Serve with parsley sauce and potato balls.

Fillet Of Sole, Greek Style

3 cupfuls creamed spinach 2 pounds sole, split and cleaned i cupful milk

1 cupful cheese, sliced thin 4 tablespoonfuls butter Salt and pepper

Make a thin layer of the spinach in the bottom of a shallow, well-oiled baking dish or low casserole. Place the sole on this, sprinkle with salt and pepper, and pour the milk around it. Then cover with the cheese, dot with butter, dredge sparingly with salt and pepper and set in a hot oven for twenty-five minutes. The cheese will melt, forming a most delicious sauce.