alt and pepper.
Lay sole fillets flat with darker side
hallow baking dish. Lay the sole fillets side by side on
Saute mushrooms, leeks, and butter until soft.
Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
Saute until 75% of liquid is gone.
Add dash of salt, and black pepper.
Add this to 1/2 cup cracker crumbs.
Mound stuffing in ovenproof dish.
Place fish on top.
Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
To Make Lobster Sauce:
Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
...
nto one end of each sole fillet. Fold the other side
n a bowl.
Place sole fillets, flat-side up, on
alt and pepper. Place a sole fillet onto your work surface
Beginning with short end, roll up sole, skinned side in. Arrange them seam side down in a well buttered baking dish just large enough to hold them in one layer and sprinkle them with the lemon juice.
In a small bowl, beat the eggs with the cream; add the cayenne, salt and herbs.
Pour the custard over the sole and put the dish, covered with foil, in a preheated 350\u00b0 oven and bake 30 to 35 minutes or until sole flakes.
Lay sole flat; scatter shrimp evenly over each fillet.
Roll and secure with toothpicks.
Place fillets on a greased shallow baking dish and season with salt and pepper.
Stir together lemon juice, wine, onion and garlic.
Pour over fillets.
Bake 25 minutes at 350\u00b0.
tir until thickened. Pour over sole, and serve.
Defrost sole.
Cook spinach and drain well. Spread spinach and ham on fish.
Roll and place in greased casserole dish.
Drizzle with melted butter. Bake at 350\u00b0 for 15 to 20 minutes.
Saute green onions, green pepper and mushrooms in wine. Drain.
Add crab.
Lay sole flat. Spread crab filling over each fillet. Roll and secure with toothpicks.
Pour lemon juice and 1/4 of the chicken broth over fish.
Bake at 350\u00b0 for 10 to 12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving plate to keep warm.
Sprinkle sole with lemon juice and onion
Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.
f vegetable oil. Add the sole fillets to the shallow dish
Place fish in buttered baking dish.
Put bread crumb mixture on each piece of fish; sprinkle with grated cheese.
Add one of the following creamed soups: mushroom, shrimp or lobster Newburg sauce.
Mix with milk; pour over fish.
Bake at 350\u00b0 for about 40 to 45 minutes.
Baste the fish with the sauce in the pan halfway through the baking time.
ame on the other Dover Sole. Fold the side that has
skin side up.
Fasten stuffed fillets together, using 3 toothpicks
Heat oven to 375\u00b0.
Melt butter. Add onion and celery.
Cook until tender. Remove from heat and stir in parsley, sage, bread and cheese.
Sprinkle fillets with salt and pepper. Spoon some stuffing over each fillet. Roll up and secure with toothpick. Place in buttered, shallow baking dish. Bake 30 minutes.
While baking, prepare sauce.
Season sole with salt, pepper and few
In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender.
Add crabmeat; heat through.
Sprinkle fillets with salt, pepper and paprika.
Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick.
Place in a greased 13 x 9 x 2-inch baking dish.
Combine the soup, broth and water; blend until smooth.
Pour over fillets.
Sprinkle with cheese. Cover; bake at 400\u00b0 for 30 minutes.
Sprinkle with parsley; return to the oven, uncovered, for 5 minutes, or until the fish flakes easily with a ...