| Sole fillets Margarine or butter Cream of mushroom soup |
White wine
(dry sauterne) Parmesan cheese |
| Lightly brown in butter
the desired number of fillets of sole.� Transfer to covered baking dish.� Cover
fish with canned cream of mushroom soup which has been thinned with white wine.
� Sprinkle top quite heavily with grated parmesan cheese. Bake in moderate oven (350 degrees) until bubbling.� It is important that the fish not be browned too much when fried (no crust should be allowed to form on it). � |
|