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Dover Sole Served with a Pepper Sauce
2 lg Dover soles; (skinned and comb boned)
1 bn Baby leeks
6 oz Girolle mushrooms
1 cn Chopped tomatoes; (sieved to take out seeds)
2 Red peppers
1 Clove garlic
To make the sauce, sweat the chopped onion. Add the peppers and
garlic. Cook out. Add tomatoes and stock. Simmer for 20 minutes. Pan
fry sole until golden brown and take out of the pan. In the same pan
put the leeks and mushrooms, finish with cordon of sauce and olive
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