No. 265. _Filets de Soles à la Hollandaise._

Fillet two soles and lay them in a sauté-pan, well buttered, sprinkle a

little pepper, salt, and the juice of half a lemon over them; place them

on the fire, and cook them quite white; when done, lay them on a cloth,

cut them in halves slantingly, and dish them round; when ready to serve,

pour some sauce Hollandaise over them (No. 66).