From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Prepare the Sole by removing the black skin only. Put butter in large shallow oven-proof platter. Place the Sole on platter and spread with onions and parsley. Sprinkle with salt and pepper. Moisten Sole with wine and mushroom caps (which have been thoroughly cleaned). Cover with bread crumbs, dot with butter and bake in 350 degree oven for 30 minutes. Serve with lemon slices. (Frozen fillet of Flounder, Haddock or Cod may be substituted for the Sole.)
SERVES: 4
- 4 small Sole
- 2 Tablespoons butter
- 1 Tablespoon onion, chopped
- 3 Tablespoons parsley, chopped
- Salt
- Freshly ground pepper
- 1/2 cup dry white wine
- 1/4 pound small mushroom caps
- Bread crumbs
- Lemon slices
TO PREPARE:
Prepare the Sole by removing the black skin only. Put butter in large shallow oven-proof platter. Place the Sole on platter and spread with onions and parsley. Sprinkle with salt and pepper. Moisten Sole with wine and mushroom caps (which have been thoroughly cleaned). Cover with bread crumbs, dot with butter and bake in 350 degree oven for 30 minutes. Serve with lemon slices. (Frozen fillet of Flounder, Haddock or Cod may be substituted for the Sole.)
SERVES: 4
