Soles, Marechal

Skin, clean and marinade a pair of soles and fry them plain, having previously
dipped them in egg and breadcrumbs. Let them get cold, trim them, brush over
with warmed butter mixed with beaten yolks of eggs and salt, cover them with fine
breadcrumbs mixed with grated Parmesan cheese; pour a little more warmed butter
over, lay them on an oiled gridiron, over a slow, clear fire, and broil for about twenty
minutes, turning them over so as to color both sides equally. When done place them
on a dish, pour round some more maitre d’hotel sauce and serve.