No. 1280
Fried Soles
Soles Frites
Fried soles are prepared the same as a la Colbert (No. 1271), by slightly detaching the fillets without breaking the bone; dip them in milk and flour, and plunge in hot frying fat to cook; when done and of a fine color, drain, wipe, salt, and dress the fish on a napkin; garnish with fried parsley and quartered lemons.