Filet of Sole a la Bohemian





Cut a sole or flounder into four filets. Roll each one up, stuffing
with a mixture of sal piquant sauce. Roll around each a thin slice of
pork and fasten with a skewer. Stand on end in a baking pan and put
a small piece of butter and a slice of lemon on each and bake until
done.
Fry together for five minutes, chopped eschalots, parsley, chevril,
herbs, butter, salt and cayenne. Take from the fire and stir in a
little lime juice and anchovy sauce.





Filet of Beef a la Rossini FILLED CABBAGE facebooktwittergoogle_plusredditpinterestlinkedinmail

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