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Fried Filets of Sole, Tartare Sauce

Procure a fine fresh sole (flounder) of three pounds. Cut off the head, make an incision with a small knife down the back, open the fish and carefully lift up the filets; turn over and remove the other filets. Skin them nicely then cut each filet in two diagonally. Season with a teaspoon salt, lightly roll in flour, then in beaten egg, and gently roll in bread crumbs. Fry in boiling fat for ten minutes. Drain well, dress on a hot dish, decorate with six sections of lemon and parsley greens, and serve with a tartare sauce separately.