Paupiettes of Sole with Mushroom Sauce

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 can ( ounces) salmon, drained, boned and flaked
  • 2 tablespoons minced parsley

Method

  1. Preheat oven to moderate (350°F.).

  2. Mix the salmon, parsley, chives, tarragon, paprika and lemon juice.

  3. Spread some of the salmon filling on each piece of sole to within one-quarter inch of the edge. Roll up the sole in jelly