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Stuffed fillet of sole floreal

Ingredients: 2 sole 3/4 salmon 1/16 Quart(s) lemon juice 1 thinly sliced half circles of lemon 4 Ounce(s) vermouth or white cooking wine 163/2500 Pound(s) flour 163/2500 Pound(s) butter 2 egg yoke 1/4 cream 1/6 Ounce(s) salt 1/4 pepper 1/8 cayenne pepper Directions: divide the sole fillets into equal portions. salt and pepper the sole and salmon. cut the salmon into chunks approximately the width ot the sole filets. roll the sole around the salmon. place in a baking dish seam side down. pour lemon juice over all. lay a thin slice on lemons on each fillet. pur the wine around the fish and bring to a boil. cover each fillet loosely with parchment papper and place in a baking dish. bake at 400 degrees for 12 minutes. discard the lemon slices. drain the broth into a measuring cup. cover the fish with parchment and hold in a 180 degree oven. melt the butter in a sauce pan, add the flour and whick for 5 minutes. add enough water to the fish broth to make 1 cup. heat and strain the broth. add the broth to the flour mixture and bring to a boil. reduce the heat and simmer for 4 minutes. season the sauce with salt, pepper and cayenne. just before serving, beat the egg yokes and cream together and incorperate into the sauce. cook on low heat until thickened. pout the sauce over the fillets and top with sauted' mushrooms. servce with creamed spinach and baked tomatoes
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Cover and chill thoroughly. SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman. Grilled pesto-stuffed chicken with lemon butter Run fingers between skin and flesh of breast to make a pocket, being careful not to tear or remove skin. Stuff 1 tablespoon of pesto sauce into each pocket. Secure with toothpicks if necessary. Heat butter and lemon juice in a small saucepan until butte Broiled stuffed flounder Sautee‚ the minced onion in butter until soft, add celery and saut‚ an additional 2 to 3 minutes. Add shrimp and mushrooms with their liquid; sautee‚ until shrimp are pink. Add crabmeat, bay leaf, Worcestershire sauce, cream and enough bread crumbs to hol Tuna stuffed potatoes Cut a thin slice from one flat side of each potato. Scoop out the interior of the potato into a bowl. Mash, adding the hot milk; whip until fluffy. Add the green onions, egg and butter, whipping mixture well. Season with salt and cayenne. Fo Hungarian stuffed red bell peppers Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Sead and core the peppers; set aside. Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion and reserved chop Stuffed bell peppers (arrowhead) Steam bell peppers until tender. Cook contents of the box according to package directions. After the rice is cooked add one egg and the vegetables to the rice. Stuff the mixture into cooled bell peppers, and cover with cheese. Source: Arr Greek stuffed footballs Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove From Heat. Set Aside. Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat Whole sauteed dover sole Cut off dorsal and anal fins. Make a slit in the skin at the tail end of the dark skin side of the fish, and, using a towel for a better grip, pull the skin off. Sprinkle fish with about two tablespoons of milk on both sides. Season with salt and pepper. Sole meuniere Cut around the fish with a pair of heavy scissors, removing a 1/4 inch wide strip all around. Scrape off any scales clinging to the bottom withe skin. If the top black skin is thick or scaly, peel it off for Dover sole or cut off in strips for other flat Grape leaves stuffed with rice Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each Italian stuffed meat loaf from loren martin Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions, parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill, tarragon, diced tomatoes with green chilies, horseradish, garlic pepper, and tomato sauce. Put half of mixture into Borekas stuffed with cheese and spinach DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a handful of flour on a board and roll out the dough. Spread the margarine over the dough. Fold dough into thirds. Refrigerate for half hour, and then roll dough o Rice stuffed flounder 1. Heat oven to 350'F. Brown onion and mushrooms in hot margarine. 2. Mix broth, half-and-half, cornstarch and dill; add to pan. Bring to boil. 3. Add rice; return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Stir