FRIED SOLE—II
Skin and clean a pair of soles and marinate for an hour in oil and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool, trim, dip into melted butter, then into the beaten yolks of eggs, then into seasoned crumbs. Sprinkle with grated Parmesan cheese and broil slowly, basting with melted butter if needed. Serve with Maître d'Hôtel Sauce.