Soles a la Lutece

Cut off straight the heads from three well cleaned soles; remove the black skin; shorten them greatly with a pair of scissors, split them through the middle of the skinned side, and season with salt and pepper; dip in flour, then in beaten egg, and lastly in bread-crumbs; fry in clarified butter, dress on a very hot oval-shaped dish, and garnish around with five-eights of an inch in diameter potato balls, fried and afterward rolled in fresh butter; season with salt, lemon juice, and chopped parsley. Serve a Parisian sauce (No. 515), at the same time, but separately.