Fillet Of Sole On A Roll Recipe

Fish House Recipes, 1940s

Fillet Of Sole On Toasted Roll a la La Bleet

Roll skinned fillet of sole in the form of cigars, or cut sole into small strips about 1/4 inch thick and 4 inches long; dip in milk; roll in flour; then in beaten eggs and finally in powdered corn flakes and fry in hot swimming lard. When crisp and golden yellow, sprinkle with salt. Now place fish between a hot toasted frankfurter roll on a piece of lettuce, with a tablespoon of tartar sauce over fish. For high class restaurant service, cut roll crosswise 3 times and serve on hot plate. Scrod, whitefish, cod, flounder or haddock can be substituted for sole. This sandwich will be found a good seller without toasting roll and by substituting scrod for sole, especially in industrial cafeterias.

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