No. 265 Filets de Soles à la Hollandaise.
Fillet two soles and lay them in a sauté-pan, well buttered, sprinkle a little pepper, salt, and the juice of half a lemon over them; place them on the fire, and cook them quite white; when done, lay them on a cloth, cut them in halves slantingly, and dish them round; when ready to serve, pour some sauce Hollandaise over them (No. 66).