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Sole Meuniere

6 Fillets of Sole
Milk
Seasoned flour
Peanut or reg. oil
3 Tbsp. butter
Lemon juice
Finely chopped parsley


Divide the Sole down the center line and discard the tiny bone structure from the center line. Add milk barely to cover and let stand about 15 minutes. Pat the Fillets dry and dredge in seasoned flour.


Add oil to a large skillet to a depth of 1/4 inch. When it is hot, cook the Fillets on both sides until golden brown. Transfer the Fillets by means of spatula to a hot dish and pour off and discard the oil in the skillet. Add the butter to the skillet and, when it starts to brown, pour it over the Fillets. Sprinkle with lemon juice and chopped parsley and garnish with lemon slices dipped in parsley.








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