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SOLE (a la Miromesnii)

Take three soles, scale them on both sides, and empty them nicely without injuring the flesh. Make an incision on the black side. Fry them without dipping them into flour. When they are done, drain them on a clean cloth, open the place where you have made the incision, cut the bone near the head and tail, and draw it out. Let the fish cool. Mix a lump of butter with some parsley chopped very fine, pepper, salt, and the juice of a lemon. Divide the butter into three equal parts, and put one part into the opening of each sole; close the opening, and make the whole stick by means of the yolk of an egg; put a few crumbs of bread at the joint. Beat two eggs, then dip the soles into them, and next into crumbs of bread, equally on all sides. When dinner-time is come, fry the soles in hot dripping. They are done as soon as they are coloured. The sauce is found in the sole itself.