Cut almost any kind of fish in fillets or pieces one-fourth of an inch
thick, and one or two inches square; only be careful to have them all of
the same shape and size. Sprinkle them with pepper and salt, and roll
each one in batter (No. 2, page 98). Fry them in boiling lard. Arrange
them tastefully in a circle, one overlapping the other. Garnish with
fresh or fried parsley. Potatoes _à la Parisienne_ may be piled in the
centre, and _sauce Tartare_ (see page 128) served separately in a
sauce-boat.
[Illustration]