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.