When set, lay the cutlets on it, and pour in, gently, enough aspic to cover them.
When firm, cut them out with a border of aspic to each, and serve on chopped aspic.
Fried Sole.
- Ingredients—A sole.
- Egg.
- Bread-crumbs.
- Parsley.
Method.—Remove the dark skin, and notch the other, here and there, with a knife.
Dry the sole well in a floured cloth.
Brush over with egg, and cover with bread-crumbs.
Flatten them on with a broad-bladed knife, and fry the sole a golden brown in hot fat (for heat of fat see [French Frying]).
A fish-fryer, or a deep frying-pan, should be used for the purpose; and there should be sufficient fat to cover the sole, so that it will not require turning.
When cooked, drain on kitchen paper.