Filleted Sole (a L'italienne) Recipe

Instructions

1. Fillet a large fresh sole in the usual way, and divide each fillet into halves by cutting it across.
2. Season the pieces with pepper and salt, and rub them over with cut lemon.
3. Rub 2 ounces of butter into 8 ounces of biscuit flour.
4. Add a pinch of salt, and make a stiff paste by mixing with the flour the yolk of an egg which has been beaten up with the eighth of a pint of cold water.
5. Roll this paste out very thin, and cut it into pieces of a size and shape that will entirely cover the filleted fish.
6. Wrap each piece of fish in the paste, press the edges closely, and fry the fillets in hot fat over a slow fire till they are brightly browned.
7. Drain them from the fat, and serve on a dish in a circle, with one fillet overlapping the other.
8. Pour cold tartare sauce into the centre, and serve.
9. Time to fry the fillets, about half an hour.
10. Sufficient for four or five persons.