Trim away the fins of the sole, wipe it dry, run the point of a knife straight along the back part of the spinal bone, rub the sole over with flour, and then with a paste brush dipped in beaten egg, moisten it all over on both sides, and cover it well with fine bread-crumbs; fry it in a sufficient quantity of very hot lard or frying fat to swim it, and when done through, drain the fish on a cloth to absorb all grease; dish it upon a napkin with some fried parsley; serve either lobster, Dutch, shrimp, or anchovy sauce.