Sole fillets coated in butter blended with mushroom, almonds, parsley, nutmeg and lemon. Poached in white wine.
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Sole Edward VII
1/2 pound sweet butter
3 ounces salted almonds, chopped
1/4 pound fresh mushrooms, chopped
1 lemon, juiced
1/2 cup white wine
Cut the fillets from the sole, lay flat in a buttered pan, and season with salt and pepper.
Mix butter, almonds, mushrooms, parsley, lemon juice, salt, pepper, and a dash of nutmeg.
Spread this mixture over the fillets, add the wine to the pan, and cook in the oven at 350ºF for 20 minutes.
Serve in the pan by placing it on a platter with a napkin under the pan.
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