| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Filets sole |
| 1 1/2 |
c |
Creamed spinach |
| 1 |
c |
Sauce bechamel |
|
|
Bread crumbs |
|
|
Butter |
|
|
Paprika |
INSTRUCTIONS
From: [email protected] (COLLECTION)
Date: 20 Jan 1995 14:51:10 -0000
Poach the fish, using a well greased fish poaching tray. Place a layer of
the creamed spinach in the bottom of an oven proof dish. Arrange the
drained, poached fillets over the spinach. Cover the whole with the Sauce
Bechamel #2. Thoroughly cover with a coating of bread crumbs. Dot
generously with butter. Sprinkle with paprika. Run under a prewarmed
broiler to heat through and sauce is glazed.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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