No. 262. _Filets de Soles en matelote._

Fillet two soles in the manner described (see Fillets of brill à la

juive, No. 225), cut each fillet in halves, flour and egg, and

bread-crumb them; fry them of a nice colour in salad oil; when done,

dish them on a border of mashed potatoes, and fill the centre with a

matelote sauce (see Fillets of brill en matelote, No. 226), and serve

very hot.