Fillet Of Sole Florentine

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J.C. Ryle

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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