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Fried Fillets of Sole

Place a sole in a deep dish, season it with chopped sweet herbs, salt and pepper, cover it with white wine, and leave it to soak for half an hour. A few minutes before serving fillet the sole, dip the fillets in milk, dredge them well with flour, and fry them in lard. When nicely browned, place the fillets on a folded napkin laid on a hot dish and serve.