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WHITING, FILLETS OF (a la Tyrolienne)

Remove the fillets of five medium-sized whiting; season with salt, pepper, and lemon juice, roll in flour, dip in egg beaten up with a table-spoonful of oil, roll in fresh bread-crumbs, smooth them with a knife. Dip the ends of each fillet in egg, thrust a small skewer through each to give them the shape of rings, fry in clear hot fat till of a light brown, drain them carefully, pile up on a folded napkin, put some fried parsley on top, garnish with quartered lemons, and serve with hot tomato sauce in which some butter has been melted.