All fish salads are made precisely as in the last, but with the exception of fillets of sole salad, are made from the remains of fish from a previous dinner, especially turbot and salmon; but for fillets of soles they must be dressed thus: -

When filleted, melt an ounce of butter in a saute-pan, lay the fillets in, season with pepper and salt, and the juice of half a lemon; saute them on a slow fire until done, which may be from four to five minutes, and put by to get cold; cut in middle-sized pieces, and use as lobster.