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Sole A La Creme

4 lb. Sole Fillets, skinned
Juice of 1/2 medium lemon
1/4 pint heavy cream
1/4 pint light cream
4 level Tbsp. grated Parmesan cheese
1/2 level tsp. paprika
1 oz. butter
Salt & pepper to taste
Parsley to garnish


Preheat oven to 350 F. Arrange Fillets in a buttered heatproof dish and sprinkle with salt, pepper and lemon juice. Beat creams together and stir in cheese and paprika. Season to taste then pour over fish. Dot with butter and cook in center of oven for 20 minutes, basting at least twice. Garnish with parsley.





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