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For the Batter

Two yolks and one white of Egg.

Two ounces of Flour.

One tablespoonful of Salad Oil.

Two tablespoonfuls of Milk or Cream.

Salt. First make the batter, because it should stand before it is wanted. Mix the milk and flour smoothly together with a pinch of salt; add the two yolks of eggs and the oil-the white of egg whipped; mix in very lightly. Stand this on one side till you are ready to cook the fish. Mix the salad oil, tarragon and chili vinegar, with a little chopped parsley and onion; add some pepper and salt. Fillet the sole, cut each fillet in half, and lay each piece to soak for about ten minutes in the oil and vinegars. Dip each piece in the batter, and fry in boiling fat. Garnish with fried parsley, and serve with tomato sauce.