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Lemon-juice (Fillet the soles fold them)

Fillet the soles, fold them over, put them on a buttered tin, cover them with a buttered paper to prevent them from burning, and cook in the oven.

Melt the butter in a stewpan; add the flour and fish-stock; when well cooked, add the cream, salt, cayenne, and lemon-juice. Chop up the truffles, yolks of eggs, and parsley finely; pound the coral in the mortar, and pass through a hair-sieve. Next arrange the soles on a dish, pour the sauce over; ornament each fillet, thus: one with truffles, one with eggs, one with coral, another with parsley, so on alternately.