Fillet Of Sole
Contributed by Fisherman's Wharf.
Ingredients
- 2 lbs. fillet of sole
- 1/4 lb. butter
- Salt and pepper
- 1/4 cup chopped almonds
- 1/4 cup chopped raw mushrooms
- 1/2 cup white wine
Method
- Fillets are arranged in a well-buttered baking dish, sprinkle with salt and pepper.
- For 2 pounds, 1/4 pound of butter is creamed and mixed with 1/4 cup each of chopped almonds and chopped raw mushrooms. This is spread on the fillets.
- Pour 1/2 cup of white wine over and around them.
- Bake at 400 degrees for 12 minutes or until done.
- Serve with fried potato balls. Serve 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.