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Filet of Sole, Horly

Carefully lift the filets from a fresh three-pound flounder. Skin and cut each filet in three equal slanting pieces. Season all over with half teaspoon salt and two saltspoons white pepper, then lightly turn in flour, dip in beaten egg and gently roll in bread crumbs, plunge in boiling fat and fry ten minutes. Drain well, sprinkle a little salt over, dress on a hot dish with folded napkin, decorate with six quarters lemon and a little parsley greens, and serve with a gill hot tomato sauce separately.