Fillet two or three soles, then well butter a sauté-pan, lay in your
fillets, which season with a little white pepper, salt, chopped parsley,
and the juice of a lemon, place them over a slow fire, and when half
done turn them over (they must be kept quite white), when done lay them
flat upon a dish with another dish upon them till cold; cut each fillet
in halves, trim them of nice shapes, and put them in a basin with a
little chopped tarragon and chervil, chopped eschalots, pepper and salt;
then dress a salad as directed (No. 1038), dress the fillets in crown
upon the salad, and sauce over with a good mayonnaise sauce (No. 1364).