Souffled sole

Yield: 4 Servings

Measure Ingredient
8 smalls Sole filets
Lemon juice
Salt
Pepper
¾ cup Butter; softened
¼ cup Minced parsley
1 tablespoon Minced fresh dill
1½ teaspoon Minced fresh tarragon
1 cup Mayonnaise
¼ cup Chopped chives
1 Egg white; stiffly beaten

Preheat oven to 350ø. Rinse filets in salt water. Pat dry with paper towels. Sprinkle with lemon juice, salt and pepper. Blend butter with parsley, dill and tarragon using electric mixer. Spread butter on skinned side of filets. Roll lengthwise and place seam side down in a buttered casserole. Bake for 20 minutes. Combine mayonnaise and chives. Fold ½ egg white into mixture. Carefully place rolled filets in individual ovenproof serving dishes. Cover each with mayonnaise mixture. Broil until golden, 2 to 3 minutes. Yield: 4 servings.

RICHARD N. MOORE, JR.

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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