Kingfish a la Figaro

Raise the fillets from the fish, remove the skin, pare and cut them lengthwise in two; season each piece with salt, pepper and lemon juice, let marinate for one hour then dip them in beaten eggs, bread-crumbs and fry to a fine color. Dress on a napkin and garnish the top with fried parsley and around with lemon. Serve separately mayonnaise sauce (No. 606) with tomato puree (No. 730) strained through a very fine sieve and thoroughly drained, then add to it very finely cut up chervil.