No. 262 Filets de Soles en matelote.
Fillet two soles in the manner described (see Fillets of brill à la juive, No. 225), cut each fillet in halves, flour and egg, and bread-crumb them; fry them of a nice colour in salad oil; when done, dish them on a border of mashed potatoes, and fill the centre with a matelote sauce (see Fillets of brill en matelote, No. 226), and serve very hot.