From: The Thorough Good Cook

Fish: 29. Fillets of Soles a l'Orlie. Fillet two soles, and cut them in halves, lengthwise; then lay them in a basin with an onion cut in slices, a little parsley, thyme, bay-leaf, two wine-glasses of vinegar, and a little pepper and salt; let them remain thus two hours, then dry them in a cloth; flour, egg, and bread-crumb them, and fry in oil; dish them round without a napkin; then put four tablespoonfuls of tomato sauce in a stew-pan with one of Harvey sauce and two of good stock; boil three minutes; finish with a little sugar, and pour it in a dish, but not over the fish. This sauce requires to be rather thin.

I have never been able to discover the meaning of "Orli," "Orlie," or "Orly." the great French lexicographer Littre, is wholly silent on the subject. Perhaps "Orli" or "Orly" was a French grand seigneur.

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