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Fried Soles, With Shrimp Sauce

Clean the soles thoroughly, pull off the brown skin, cut off the head, and with a pair of large scissors trim away the fins close up to the fillets; then wash and wipe the soles dry and roll in little flour; dip them first into beaten egg, and then into fine bread crumbs; place the fish on a dish in a cool place until within twenty minutes of dinner time; then fry them in hot fat; when done, drain them on a napkin, and dish them up with some fried parsley. Serve with a sauce boat full of shrimp or anchovy sauce.