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SOLE, FILLETED AND MARINADED (or Sole a l'Orly)

Divide the fillets of a large sole into fingers, an inch wide. Put them into a dish, season with pepper and salt, and put with them a small finely-minced onion, a table-spoonful of picked and washed parsley, and a little oil and vinegar. Let the fish lie in this marinade for an hour, and turn it over occasionally, that it may be equally impregnated with the flavour. Make a little frying-batter as follows. Put four ounces of flour into a bowl, and stir into it a pinch of salt and a gill of lukewarm water. Beat the yolks of two eggs with two table-spoonfuls of oil, and add the mixture to the flour, etc. The batter ought to be a little thicker than cream. A few minutes before the batter is wanted, whisk the whites of the eggs, and add them to it. Drain the fillets on a clean cloth, and dip each piece separately into the batter, with which it should be covered entirely, but not too thickly. Fry the fillets in boiling fat, and move them about till they are equally browned. Drain them from the fat, and serve on a neatly-folded napkin. Send maitre d'hotel, tomato, Dutch, shrimp, or white sauce to table in a tureen. Time to fry the fillets, about a quarter of an hour. Sufficient for three or four persons.