| Method: | Fry the soles of a nice brown, as directed in recipe No. 327,
and drain them well from fat. Take all the meat from the small sole,
chop it fine, and mix with it the lemon-peel, parsley, bread, and
seasoning; work altogether, with the yolk of an egg and the butter; make
this into small balls, and fry them. Thicken the gravy with a
dessert-spoonful of flour, add the port wine, cayenne, and lemon-juice;
lay in the 2 soles and balls; let them simmer gently for 6 minutes;
serve hot, and garnish with cut lemon.
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