893—Filets de Soles Orly

Season the fillets; dip them into batter and, a few minutes before serving, put them into very hot fat. Drain them; dish them on a napkin with fried parsley, and serve a tomato sauce separately.

N.B.—There are several ways of preparing these fillets of sole. Thus they may be simply dipped in milk, dredged, and impaled on a hatelet. They may also be No. 168, Cooked Marinade for Venison, treated No. 174, Anglaise (for Egg-and-bread-crumbing), and twisted into cork-screw shape.

Always, however, dish them on a napkin with fried parsley and, in every case, send a tomato sauce to the table separately.

This last accompaniment is essential.