Name: Sole with Tarragon and Garlic
Ingredients: 6 Sole fillets Flour; 2 Cloves garlic, minced; 6 tb Butter; 2 tb Oil; 1/4 c Rice vinegar; L/2 teaspoons tarragon

Our crimes merited our sufferings, but His own mercy made Him a sufferer for us; for us He sweat those drops of blood, for us He trod the winepress alone, for us He assuaged the rigor of divine justice, for us, who were not only miserable, but offending creatures, and overwhelmed with more sins to be hated, than with misery to be pitied. He was crucified for us by His love, who deserved to die by His power, and laid the highest obligation upon us, who had laid the highest offenses upon Him.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	1	Servings

INGREDIENTS

6		Sole fillets Flour
2		Cloves garlic, minced
6	tb	Butter
2	tb	Oil
1/4	c	Rice vinegar
		L/2 teaspoons tarragon

INSTRUCTIONS

Pat flour on sole fillets. Set aside. In a pan, saut garlic in four
tablespoons butter until pale gold. Do not allow to brown. Remove from pan
and set aside. In same pan, combine oil and remaining butter. Place sole in
pan and cook for five minutes. Remove sole from pan and keep warm. In same
pan, combine rice vinegar, tarragon and garlic butter. Boil until liquid is
reduced to three tablespoons, about one minute. Drizzle sauce over fish and
serve.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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