Soles, Venetian Style—Fillets

Detach entirely the fillets from six fine, very thick soles; remove the black skin, beat to flatten lightly and fold each one in two, pare and place them in a sautéing pan, having it well buttered, the pointed ends laid toward the center; add a little salt and lemon juice, sauté without coloring, and when done dish up in a crown-shape, cover with a Venetian sauce (No. 555), and garnish the pointed end with a crawfish claw from which the smaller movable claw has been removed, garnish with a paper frill (No. 10); serve.