miiKrTioNs F(»i: took i no. 455 



tiiiii iliciii aiitl |iliir«> tliom iijjaiii on tlio fin- ; wlion tldiio, ili^li tlum 

 roiuiil un a ilisli. aiul pour sdiiu- sauco Ilollaiulaisc ovor thcin. 



FILLKTS OF WinTIN<iS A 1,'lTAI.IKN.NE. 



Fillot and ilrcsa iho fish as in the last, ailding chopped parsley to the 

 soasoning, and inako the sauce as for Filets de Soles ii I'ltalicnne. 



wiiiTiNt; A i.'nriLE. 



Fry tilt' ^^ liitiiii; in very lint ^alad oil, instead of lard, i>f a very light 

 hrown colour ; dish it on a napkin, garnish witii friid parsley, and serve 

 shrimp sauee in a hoat. 



nil: KM). 





