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Browned Crumbs

Egg. Bread-crumbs.

Seasoning. Skin and fillet the soles, season, and sprinkle the fillets with lemon-juice, roll them up, and cook them in a cool oven. Blanch and beard the oysters and cover with Hollandaise sauce, egg, D2 crumb, and fry them. Coat the cooked fillets of sole with Hollandaise sauce, and place them in a line down each side of an entrée dish, put the brown crumbs in the centre and the oysters on top. Serve very hot.