No. 1051 Salade de Filets de Soles.
Fillet two or three soles, then well butter a sauté-pan, lay in your fillets, which season with a little white pepper, salt, chopped parsley, and the juice of a lemon, place them over a slow fire, and when half done turn them over (they must be kept quite white), when done lay them flat upon a dish with another dish upon them till cold; cut each fillet in halves, trim them of nice shapes, and put them in a basin with a little chopped tarragon and chervil, chopped eschalots, pepper and salt; then dress a salad as directed (No. 1038), dress the fillets in crown upon the salad, and sauce over with a good mayonnaise sauce (No. 1364).