Fried Soles a la Colbert

The sole is an excellent tasting fish, its meat being delicate and choice. It is found in almost every sea. The shape is nearly oblong, and its mouth long and projecting.

Fried Soles a la Colbert.—Dress a medium sized sole, paring off the black skin; detach the fillets from the bone on the same side, two inches from the head, and three from the tail; break the bone with the dull edge of a knife, three inches from the head and four from the tail; dip the fish into salted milk, roll it in flour, then immerse entirely in beaten eggs, and roll in fresh bread-crumbs; let the sole fry slowly so that it cooks, and is of a fine color, and when done, remove the piece of spinal bone, and fill the inside with maitre d'hotel butter (No. 581). Dress on a hot dish and garnish with cut lemons (No. 113).