Boil two slices of cod as before, dish them without a napkin, and pour a
good Hollandaise sauce (No. 66) over them; then have ready two soles
filleted, each fillet cut in halves which egg and bread-crumb, and fry
(of a light brown colour) in oil; dress them round the cod-fish to
garnish it, and sprinkle a few sprigs of chervil over it; this dish is
very good, and looks exceedingly well if nicely done.