Mayonnaise of Fillets of Soles

Simmer the fillets of two soles in a sautapan with a little butter, lemon-juice, pepper and salt; and when done, put them in press between two dishes; when cold, divide each fillet into collops two and a half inches long; trim them neatly; season them with oil, vinegar, pepper and salt; and dish them in pyramidal rows on a bed of shred lettuce or any other salad; mask with mayonaise sauce, No. 37, coloured with some spinach greening, or merely with plenty of very finely-chopped tarragon and chervil; garnish round the base of the salad with a border of hard eggs, &c, and serve.