Fillet a pair of soles as before (but neither cut them or bread-crumb
them), rub an ounce of butter into a sauté-pan, then lay in the fillets,
the skin side downwards, and sprinkle chopped parsley, pepper, salt, and
the juice of a lemon over them; then place them over a slow fire; turn
them when about half done (they must be kept quite white); when done,
lay the fillets on a cloth, cut them in halves slantingly, and dish them
round without a napkin; then place them in a hot closet; then put ten
tablespoonfuls of melted butter, and two do. of white sauce (No. 7) into
the same sauté-pan, with a little more lemon-juice and chopped parsley;
boil it two minutes; then add two pats of butter, a little sugar and
salt, and four tablespoonfuls of milk; pour over the fillets, and serve
directly.