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Sole Meuniere

1 lb. gray Sole Fillet (Dover Sole, Lemon Sole or Flounder may be used)
1-2 Tbsp. mild vegetable oil
1-2 Tbsp. butter
3/4 cup flour
Fresh ground pepper
3/4 cup chicken stock
1/4 cup white wine

Pat Fillets dry with paper towels. Sprinkle lightly with herbs and pepper on both sides. Add oil to large skillet or saute pan. Heat until oil appears hazy. Add butter. Dredge Fillets in flour. Add to hot butter and oil 1 or 2 at a time. Turn carefully to brown very lightly on both sides. Remove to warm plate. Repeat with remaining Fillets.

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