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Filets of Sole, Mayonnaise-Moreno

Lift up filets from a fresh three-and-a-half-pound flounder, skin and cut each in three slanting, equal pieces, season with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten egg, then roll them in fresh bread crumbs. Arrange in frying basket, fry in boiling fat for eight minutes, lift up, drain on cloth and sprinkle a little salt over. Dress on a hot dish with folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with Mayonnaise-Moreno sauce separately.