Sole au Beurre

Sole Stufled with Butter

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Skin the whole sole. Cut down the middle of the backbone, then separate the two fillets from the backbone as in filleting sole, but do not remove fillets. Do just one side. Insert slices of frozen butter. Dip sole in cream and then into <