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One Clove Garlic

Half a pint of Melted Butter Sauce.

Skin and fillet the soles. Fold them, by placing each fillet round the left thumb and twisting the two ends tightly together. Put them on to a small baking sheet, previously buttered. Sprinkle them with a little salt and lemon-juice, cover with buttered paper, and bake in a hot oven for ten minutes. When done, roll the filets of sole in brown bread-crumbs. Dish in a circle, put a round pat of Maître d'Hôtel butter on the top of each, pour sauce round, and serve hot.