Fried Fillets of Sole

Place a sole in a deep dish, season it with chopped sweet herbs, salt and pepper,
cover it with white wine, and leave it to soak for half an hour. A few minutes
before serving fillet the sole, dip the fillets in milk, dredge them well with flour, and
fry them in lard. When nicely browned, place the fillets on a folded napkin laid on
a hot dish and serve.