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Filet of Sole Rive Gauche

4 Filets of sole
Salt and pepper
1/4 c Flour
1/4 c Butter; melted
1/4 c Butter; melted
1/2 lb Fresh mushrooms; sliced
1 tb Lemon juice
1 tb Chopped parsley


Coat the filets with flour seasoned with salt and pepper to taste. Melt the first 1/4 cup butter and saute the filets for 2 minutes on each side or until golden brown. Remove the filets from the pan and keep warm in oven. Melt the second 1/4 cup butter and saute the onion until transparent. Add the mushrooms and cook for 2 minutes or until soft. Stir in the lemon juice and parsley, seasoned with salt and pepper to taste. Pour sauce over the fish and serve at once.


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