Fillets of Sole, Orly

Remove the fillets from the soles, place them in a dish with pepper, salt and pour
plenty of lemon juice over them, and allow them to soak for thirty or forty minutes.
Put the trimmings of the fish into a saucepan with a bunch of sweet herbs and
one-half pint of white wine, season with salt and pepper, and boil the sauce
till it is partly reduced. Rub some flour over the fillets and fry them in boiling fat.
When cooked, drain the fillets, lay them on a folded napkin on a hot dish, garnish
with fried parsley, and serve with the sauce in a sauceboat.