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Fillets of salmon, soles, &c., fried of a delicate brown according to the receipt already given, and served with a fine gravy is a very nice dish.
If required to be very savory, make a fish force-meat, and lay it thickly on the fish before frying; fillets dressed in this way are usually arranged round the dish, and served with a sauce made of good stock, thickened and seasoned with cayenne pepper, lemon juice, and mushroom essence; piccalilli are sometimes added cut small.
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