Cisco, Castillane Sauce

Raise the fillets from both sides of the cisco, remove the skin, and place the fillets when well pared into a bowl or dish, seasoning with salt, pepper, sweet oil, lemon juice, sliced onions, and branches of parsley; let marinate in this for two hours, turning them over occasionally; drain them from the marinade leaving in the vegetables, and dip the fillets into beaten egg, then into bread-crumbs; plunge them in hot frying fat, and fry to a fine color, drain, salt, and dress them on a folded napkin, garnishing with fried parsley. Serve a castillane sauce (No. 443) in a separate sauce-boat