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Fried Fillet of Sole

4 anchovies boned and skinned 2 teaspoons lemon juice 2 teaspoons butter teaspoon mustard salt, cayenne pepper Prepare the fillets, sprinkle with salt and pepper; spread with remaining ingredients blended. Roll fillets, dip in crumbs, egg and crumb, fry in deep fat, and drain on brown paper. Serve on a napkin and garnish with lemon and water cress.

Fillets prepared in this way may also be baked in the oven with white wine, and served garnished with French fried potatoes and parsley.