Soles

If boiled, they must be served with great care to look perfectly white, and should be well covered with parsley. If fried, dip in egg, and cover them with fine crumbs of bread; set on a frying-pan that is just large enough, and put into it a large quantity of fresh lard or dripping, boil it, and immediately slip the fish into it; do them of a fine brown. Soles that have been fried are very nice when cold with oil, vinegar, salt and mustard.

Soles au Gratin

Soles, a little stock, 1 lemon, a little anchovy, pepper and salt, bread crumbs, a small piece of butter, and a little vinegar.

Place a sole in an oval tin baking-dish, lay on the top a piece of butter, and round it the juice of 1/2 a lemon and a little anchovy sauce, a tea-spoonful of vinegar and a little pepper, and then bake it for 15 minutes in a hot oven; when nearly cooked sprinkle some bread crumbs over it and color the top with a salamander. Serve in the tin it was baked in, with a little chopped parsley on the top.