Trim and cut the short fillet into slices about half an inch thick. Season these well with salt, and then lay in a pan with six table-spoonfuls of butter, just warm enough to be oily. Squeeze the juice of a quarter of a lemon over them. Let them stand one hour; then dip lightly in flour, place in the double broiler, and cook for six minutes over a very bright fire. Have a mound of mashed potatoes in the centre of a hot dish, and rest the slices against this. Pour a Hollandaise sauce around. Garnish with parsley.
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