Name: Sole Roulades W/ Shrimp Sauce
Ingredients: 4 tb Butter; 1/4 c Minced onion; 1 Clove garlic; minced; 1 pn Of salt; 1/4 lb Cooked salmon; chopped; 2 Eggs; beaten; 6 2 oz. filets of sole; 1/2 Lemon; juice of; 2 c Dry white wine or wine; Court bouillon; 3 Potatoes; cooked & mashed (optional); 1/2 c Blanched chopped spinach (optional); 1/4 c Butter; 1/4 c Flour; 2 ts Paprika; 1 c Milk; 2 ts Fish base; Salt & pepper to taste; 1/4 c Chopped cooked shrimp; 2 tb Sour cream

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy	French	Seafood	6	Servings

INGREDIENTS

4	tb	Butter
1/4	c	Minced onion
1		Clove garlic; minced
1	pn	Of salt
1/4	lb	Cooked salmon; chopped
2		Eggs; beaten
6		2 oz. filets of sole
1/2		Lemon; juice of
2	c	Dry white wine or wine
		Court bouillon
3		Potatoes; cooked & mashed (optional)
1/2	c	Blanched chopped spinach (optional)
1/4	c	Butter
1/4	c	Flour
2	ts	Paprika
1	c	Milk
2	ts	Fish base
		Salt & pepper to taste
1/4	c	Chopped cooked shrimp
2	tb	Sour cream

INSTRUCTIONS

SHRIMP SAUCE
Preheat oven to 450 F. Melt the butter in a small saute pan. Add onion,
garlic & salt. Cook over low heat for 3 minutes. Remove from heat. Cool.
Mix together salmon & eggs. Add onion mixture. Reserve. Flatten the sole on
a dry cloth. Sprinkle the filets with lemon juice. Place some of the salmon
mixture on each filet & roll up. Place the rolled filets seam-side-down in
a deep baking dish. Pour the wine or court bouillon over & cover with foil.
Bake in preheated oven for 20 minutes. Serve with Shrimp Sauce. Melt butter
in a small saute pan. Add the flour & paprika & cook over low heat for 3
minutes. Add the milk slowly, stirring constantly. Bring to a boil, reduce
heat & add fish base. Season to taste with salt & pepper. Add shrimp & heat
through. Remove from heat & stir in sour cream.
THE QUORUM
EAST COLFAX, DENVER  WINE: RUTH-
ERFORD HILL CHARDONNAY '79
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Ask \”What would Jesus do?\” Apply the answer!”