Spotted Fish, Queen Sauce-Fillets

Procure a very fresh, well cleaned fish weighing four pounds; remove the fillets, skin, pare, and flatten them with the handle of a knife, lay them on a dish, season with salt, oil and lemon juice, and one hour after, besprinkle with chopped parsley, roll in flour. Dip them in eggs beaten up with melted butter, then in bread-crumbs and broil them for a quarter of an hour, turning them over when done on one side. Serve a hot queen sauce (No. 530) separately.