From:
The Thorough Good Cook
Fish: 32. Fillets of Soles a la Maitre d'hotel
Fillet a pair of
soles (but neither cut them nor
egg-and-
bread-
crumb them); rub an
ounce of
butter into a
saute-pan, lay in the fillets, the skin-side downwards, and
sprinkle chopped
parsley,
pepper,
salt, and the
juice of a
lemon over them; Then place them over a slow fire; turn them when about half done (they must be kept quite white). When done, lay the fillets on a
cloth. Cut them in halves slantingly, dish them round without a
napkin, and place them in the hot closet. Then put ten tablespoonfuls of melted butter and two
ditto of
white sauce into the saute-pan, with a little more lemon juice and chopped parsley; boil it two minutes ; add two pats of butter, a little
sugar and
salt, and four tablespoonfuls of
milk; pour over the fillets, and serve directly.