Filleted Soles Recipe

It is better for the cook to fillet the soles, for there is often much

waste when it is done by the fishmonger. Having skinned the fish, with a

sharp knife make an incision down the spine-bone from the head to the

tail, and then along the fins; press the knife between the flesh and

the bone, bearing rather hard against the latter, and the fillets will

then be readily removed. These can now be dressed in a variety of ways;

perhaps the most delicate for breakfast is the following:

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