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Sole au Beurre
Sole Stufled with Butter
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
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 <
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Components
- Sole au Beurre
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