Rex Sole Supreme
Ingredients
- 4 - 6 large fillets rex sole
- salt
- pepper
- stuffing
- parsley sauce
Directions
- Place alternating layers (3 of sole, 2 of stuffing) of rex sole and stuffing in well greased baking dish.
- Brush with melted butter and bake in 375f to 400f oven until fish is done, basting occasionally with melted butter.
- Place fish on serving platter, cover with sauce, sprinkle with paprika.
- Garnish with parsley.
Other Information
Author: Mrs Jerry Flecher
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: sole, salt, pepper, stuffing, parsley sauce
Equipment: measuring cups, measuring spoons, baking dish, oven
See Also
Sole au Gratin
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: sole, shallot, mushroom, parsley, lemon, butter, bread, salt, pepper
Equipment: measuring cups, measuring spoons, knife, oven, baking dish
Sole à la Maître d’Hôtel
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: sole, butter, flour, lemon, salt, pepper, parsley, water, cream
Equipment: measuring cups, measuring spoons, knife, saucepan, oven, baking pan
Soles Stewed With Tomatoes
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: sole, onion, oil, tomato, lemon, pepper, salt, cayenne pepper, nutmeg
Equipment: measuring cups, measuring spoons, knife, saucepan, stove, sieve
New England Fish Chowder, Maine Style
Author: Stout State College Home Economics Club
Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
Category: Soup
Ingredients: salt pork, onion, potato, fillet, milk, salt, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife
Skillet Rice
Author: Stout State College Home Economics Club
Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
Ingredients: fat, onion, green pepper, ground beef, rice, tomato sauce, water, mustard, salt, pepper
Equipment: measuring cups, measuring spoons, skillet, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove