From: The Thorough Good Cook

Fish: 33. Mayonnaise of Fillets of Soles

Simmer the fillets of two soles in a saute-pan with a little butter, lemon-juice, pepper, and salt; and when done, put them in a press between two dishes ; when cold, divide each fillet into collops two and a half inches long; trim them neatly, season them with vinegar, oil, pepper, and salt, and dish them in pyramidal rows on a bed of shredded lettuce, or any other salad; cover them with mayonnaise sauce coloured with some spinach greening, or merely with plenty of very finely chopped tarragon and chervil; garnish round the base of the salad with a border of hard-boiled eggs, and serve.

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