Name: Rosy Creamed Sole Tossed with Pasta
Ingredients: 3/4 lb Fusilli lunghi or Margherita pasta; 2 tb Unsalted butter; 2 tb All purpose flour; 2 c Milk; 2 tb Tomato paste or sun dried tomato paste; 1 1/2 lb Lemon sole, cut into thin strips (1/2-inch wide and 2 inches long); 1/2 c Packed fresh mint leaves, minced; Salt and pepper

We are trusted to spread the spirit of love. Tenderness in judgment, the habit of thinking the best of one another, unwillingness to believe evil, grief if we are forced to do so, eagerness to believe good, joy over one recovered from any slip or fall, unselfish gladness in another’s joys, sorrow in another’s sorrow, readiness to do anything to help another entirely irrespective of self – all this and much more is included in that wonderful word love. If love weakens among us, if it ever becomes possible to tolerate the least shadow of an unloving thought, our Fellowship will begin to perish. Unlove is deadly. It is a cancer. It may kill slowly but it always kills in the end. Let us fear it, fear to give room to it as we should fear to nurse a cobra. It is deadlier than any cobra. And just as one minute drop of the almost invisible cobra venom spreads swiftly all over the body of one into whom it has been injected, so one drop of the gall of unlove in my heart or yours, however unseen, has a terrible power of spreading all through our Family, for we are one body – we are parts of one another. If one member suffers loss, all suffer loss. Not one of us liveth to herself.

Amy Carmichael

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

3/4	lb	Fusilli lunghi or Margherita pasta
2	tb	Unsalted butter
2	tb	All purpose flour
2	c	Milk
2	tb	Tomato paste or sun dried tomato paste
1 1/2	lb	Lemon sole, cut into thin strips (1/2-inch wide and 2 inches long)
1/2	c	Packed fresh mint leaves, minced
		Salt and pepper

INSTRUCTIONS

(From: Pasta Monday to Friday, a show on the food channel)
Bring a large pot of salted water to a boil. Add the pasta and cook for 8
to 10 minutes or until al dente or according to package directions. In a
sauce pot heat butter over medium heat. Add flour and cook until bubbling,
about 20 seconds. Add milk a little bit at a time and whisk until smooth.
Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the
fish strips and cook, uncovered, until fish is just cooked through, about 2
minutes. Add mint, and season to taste with salt and pepper. Drain pasta,
divide it among shallow bowls and ladle fish sauce over each portion.
Yield: 3 to 4 servings
Posted to FOODWINE Digest 14 Feb 97 by Gretl Collins
<[email protected]> on Feb 14, 1997.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”