Name: Sole Meuniere
Ingredients: 4 Sole fillets; (4-ounce); 2 tb All-purpose flour; 1/2 Stick plus 1 tablespoon unsalted butter; (1/4 cup); 1 1/2 ts Fresh lemon juice; 1/4 ts Salt; 1 tb Chopped fresh flat-leafed parsley leaves

When the solemn and blessed subject of Divine foreordination is expounded, when God’s eternal choice of certain ones to be conformed to the image of His Son is set forth, the Enemy sends along some man to argue that election is based upon the foreknowledge of God, and this “foreknowledge” is interpreted to mean that God foresaw certain ones would be more pliable than others, that they would respond more readily to the strivings of the Spirit, and that because God knew they would believe, He, accordingly, predestinated them unto salvation. But such a statement is radically wrong. It repudiates the truth of total depravity, for it argues that there is something good in some men It takes away the independency of God, for it makes His decrees rest upon what He discovers in the creature It completely turns things upside down, for in saying God foresaw certain sinners would believe in Christ, and that because of this, He predestinated them unto salvation, is the very reverse of the truth. Scripture affirms that God, in His high sovereignty, singled out certain ones to be recipients of His distinguishing favors (Acts 13:48), and therefore He determined to bestow upon them the gift of faith. False theology makes God’s foreknowledge of our believing the cause of His election to salvation; whereas, God’s election is the cause, and our believing in Christ is the effect.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
		Cklive20, Pdate	1	servings

INGREDIENTS

4		Sole fillets; (4-ounce)
2	tb	All-purpose flour
1/2		Stick plus 1 tablespoon unsalted butter; (1/4 cup)
1 1/2	ts	Fresh lemon juice
1/4	ts	Salt
1	tb	Chopped fresh flat-leafed parsley leaves

INSTRUCTIONS

Season fish with salt and pepper and dredge in flour to coat, shaking off
excess. In a large non-stick skillet heat 1 tablespoon butter over
moderately high heat until foam subsides and cook fish 3 minutes each side,
or until just cooked through.
Reduce heat to moderately low. Cut remaining butter into pieces and add to
skillet. Simmer butter until golden brown with a nutty aroma, about 5
minutes. Remove skillet from heat and immediately add lemon juice, salt,
parsley, and pepper to taste, swirling skillet to incorporate (butter will
foam). Serve sole fillets with butter.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 652 Calories (kcal); 8g Total Fat; (11% calories from fat);
124g Protein; 13g Carbohydrate; 313mg Cholesterol; 1061mg Sodium Food
Exchanges: 1 Grain(Starch); 17 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9382
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Your life will have a purpose with the Saviour.”