FRIED FILLETS OF SOLE—I
Marinate a sole for an hour in white wine, seasoned with salt, pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge with flour, and fry in hot lard.
Marinate a sole for an hour in white wine, seasoned with salt, pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge with flour, and fry in hot lard.