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Chopped Truffles (Skin and fillet the soles lay)

Skin and fillet the soles; lay some lobster mixture on the half of each fillet, fold them over in half with the skin inside, and put them on a buttered baking sheet; squeeze a little lemon on each fillet, cover them with buttered paper, and bake for ten minutes. Dish up, garnish with six prepared mussels or bearded oysters, and serve with sauce Cardinal.

Sole à l'Horly.

Ingredients.