From: The Thorough Good Cook

Fish: 34. Sole a la Colbert.

Make an incision in the back of a sole from the head nearly to the tail; then break the bone in three pieces; bread-crumb, and fry as in No. 31. When done, take out the pieces of bone and fill with the following: Lay two ounces of butter on a plate with half a teaspoonful of chopped tarragon and chervil, two ditto of lemon juice, and a little pepper and salt; put about three parts of it into the sole, and mix the remainder with two tablespoonfuls of melted butter, pouring this round the fish, which is dished without a napkin; put in the oven a few minutes, and serve very hot.

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