Sole St. André au Whisky

• 4 small sole
• flour
• ½ pound butter
• ¼

Trim sole, sprinkle them with flour and simmer in a little butter until fish flakes easily with a fork. Do not let them take on colour.

Shell prawns and reserve. Put prawn shells through the finest blade of a mincer or a moulinette, and cream thoroughly with remaining butter. Reserve p