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SOLE (a la Ravigote)

Scale and wash a pair of soles, but do not empty them; run a knife between the bone and the flesh, and remove the fillets. Skin them, cut them in two, put them into a sautepan or stewpan, cover them with melted butter, and dust them over with pepper and salt; fry them over a brisk fire, turning them so that they may be cooked equally on both sides. When done, drain them on a sheet of white paper, and pour over them a sauce Ravigote (see RAVIGOTE SAUCE).