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Escalopes of Bass, Budapest

Scrape, wash and wipe two fresh one-and-a-half-pound sea bass, cut off heads, split in two through back, remove spinal bones and cut each half into three slanting, even pieces. Place in a lightly buttered baking dish, skin side downward, season with a teaspoon salt, half teaspoon paprika, and squeeze over the juice of a sound lemon. Place in a black frying pan one ounce fresh butter and three tablespoons bread crumbs, shuffle pan on fire until crumbs obtain a nice golden colour, pour it over fish and set in oven for fifteen minutes, remove and serve.