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Mayonnaise of Soles

Place the soles to cook in boiling salted-water with a little lemon-juice added. When tender, drain the soles, lift the fillets carefully off the bones and place them between two dishes and press them together till cold. Then cut the fillets into as many cutlets as possible. Wash and bone some anchovies and cut them into small strips. Wash and remove the outer leaves of a large lettuce, cut the heart and remaining leaves into fine shreds, pile them on a dish and pour a quantity of nice mayonnaise sauce over them; over this, arrange a circle of the fillets of soles, next a circle of the anchovies and then a circle of stoned olives. Fill up the space in the center with finely-minced hard-boiled eggs, capers and anchovies, and serve.