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Catholic Recipe: Sole Sauterne

    INGREDIENTS

  • 2 pound fillets of sole
  • salt
  • 2 green onions, chopped
  • 1/2 cup sautérne
  • 1 Tablespoon flour
  • 2 Tablespoons melted butter or margarine
  • cayenne
  • 1 Tablespoon chopped parsley
  • 2 Tablespoons lemon juice
  • 1/2 cup ripe olives, sliced from pits
  • Details

  • Serves: 3
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

No need to worry about bones if you choose fish fillets or steaks, which lend themselves to dishes of many types. This is an easy, tasty recipe that incorporates sauterne wine in the baking of the fillets.

DIRECTIONS

Place fillets in greased, shallow pan. Sprinkle with salt, chopped onions, and sautérne. Bake at 400 for 15 minutes. Blend flour into melted butter in saucepan; add wine drained from fish. Cook and stir until thickened. Season with salt, cayenne, parsley, lemon juice; add ripe olives. Pour sauce over hot fish and serve. Makes 3 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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