Fried Slices of Fish, with Tomato Sauce ( Fish à l’Orlay ).
Bone and skin the fish, and cut it into even slices; or if a flounder or any flat fish is used, begin at the tail, and, keeping the knife close to the bone, separate each side of the fish neatly from it; then cut each side in two, lengthwise, leaving the fish in four long pieces. Remove the skin carefully. After having sprinkled pepper and salt over them, roll each piece first in sifted cracker or bread crumbs, then in half a cupful of milk mixed with an egg, and then in the crumbs again. They are better fried in a sauté pan in a little hot butter; yet they may be sautéd in a little hot lard, with some neat slices of pork, or fried in boiling lard.
Pour tomato sauce No. 2 (see page 125) on a hot platter, arrange the pieces of fish symmetrically on it, and serve immediately.