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Fillets of Sole Amandine

4 1/4" thick sole fillets
Milk for dipping
Flour for dusting
6 tb Margarine
1/3 c Blanched slivered almonds
Lemon wedges
Parsley


Dip fillets in milk. Dust with flour. Melt margarine in skillet large enough to hold fillets and saute 1 to 1 1/2 minutes; turn and saute an additional 1 to 1 1/2 minutes. Place on hot platter and garnish with roasted blanched almond slivers, lemon wedges, and parsley.


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