Clean and trim the flounders. Beat well two or three raw eggs. Have ready a frying pan, with eight or ten tablespoonfuls of olive oil. Place over the fire. When well heated, dip the Fish into the eggs, roll well and place in frying pan. Cook for about five minutes, turn on the other side, and cook about the same period. Then drain by placing on a heated brown paper. Garnish a dish well with a bed of fried parsley, lay the Flounders upon it and garnish with sliced lemon. Serve with a Sauce a la Tartare.