Name: Sole Aux Amandes
Ingredients: 4 lg Sole fillets; 1/4 c Nonfat milk; 1/2 c Whole-wheat pastry flour or; Unbleached white flour; 1 ts Unsalted butter; 1 ts Safflower oil; 3/4 c Chopped mushrooms; 1/4 c Slivered almonds; 1 ts Chopped chives; 1 ts Minced parsley; Juice of 1 medium lemon

What is the purpose of life? Very simple, you will never be satisfied until you enter a relationship with your Creator. Your heart is restless in its pursuit of a god – some “noble” gods (good causes, loved ones) and some bad gods (selfishness, money). But the true God has wired all humanity to find true peace, happiness, hope and identity in Him alone. It’s His built-in safeguard for us to avoid idolatry and second-rate pleasures.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		4	Servings

INGREDIENTS

4	lg	Sole fillets
1/4	c	Nonfat milk
1/2	c	Whole-wheat pastry flour or
		Unbleached white flour
1	ts	Unsalted butter
1	ts	Safflower oil
3/4	c	Chopped mushrooms
1/4	c	Slivered almonds
1	ts	Chopped chives
1	ts	Minced parsley
		Juice of 1 medium lemon

INSTRUCTIONS

1. Preheat oven to 200 degrees F. Dredge sole in milk and then in flour. In
a large skillet over medium-high heat, melt butter with oil and lightly
saute flour-coated fish until browned. Transfer to a platter and keep warm
in oven.
2. In the same pan, using drippings from sauteing fish, saute mushrooms
until soft. Add a small amount of water, if needed, to prevent sticking.
Add almonds, chives, parsley, and lemon juice. Heat through, then pour over
sole and serve immediately.
Recipe By     : the California Culinary Academy
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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