Name: Whole Sauteed Dover Sole
Ingredients: 2 Whole Dover sole; gutted and scaled; (about 12 ounces after gutting); 2 tb Milk; Salt; to taste; Freshly-ground black pepper; to taste; Flour; for dredging; 9 tb Butter; 2 tb Chopped parsley; Lemon wedges; Parsley sprigs

Jesus’ burden for the lost multitude resulted in His instruction to pray that the Lord would send laborers into the harvest field (Matthew 9:38). In His deep burden for the unsaved He commanded prayer for the saints instead of the sinner. Likewise, the apostle Paul requested prayer for both the opportunity to witness (Colossians 4:3) and the courage to present the gospel (Ephesians 6:19-20). To pray for our lost friends is a naturally loving instinct, but it is God’s Word that guides us how to do so. It instructs us to pray that the Lord would send someone into their lives who would have the opportunity and the freedom to clearly present the gospel.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Dairy		Taste1	2	servings

INGREDIENTS

2		Whole Dover sole; gutted and scaled
		(about 12 ounces after gutting)
2	tb	Milk
		Salt; to taste
		Freshly-ground black pepper; to taste
		Flour; for dredging
9	tb	Butter
2	tb	Chopped parsley
		Lemon wedges
		Parsley sprigs

INSTRUCTIONS

Cut off dorsal and anal fins. Make a slit in the skin at the tail end of
the dark skin side of the fish, and, using a towel for a better grip, pull
the skin off. Sprinkle fish with about two tablespoons of milk on both
sides. Season with salt and pepper. Dredge in a pan of flour, shake off
excess. Let the fish dry on a rack for 10 minutes. Clarify 8 tablespoons
butter. Pour this clarified butter into a saute pan over medium to high
heat. Add the fish, white skin side up. Check after 1 minute to make sure
it is not sticking and cook three minutes on this side. Turn the fish over
and cook the fish 3 more minutes. Then remove the fish to a serving plate,
and wipe out the pan. Add 1 tablespoon butter to pan and melt it. Pour
foamy melted butter over fish. Sprinkle with chopped parsley and garnish
the plate with lemon wedges and parsley sprigs. This recipe yields 2
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4868 broadcast 12-02-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-27-1998
Suggested Wine: Chablis Premier Crus, Montee de Tonnerre - 1987
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

A Message from our Provider:

“As a former fetus, I oppose abortion…”