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.