| Sole fillets Margarine or butter Cream of mushroom soup |
White wine
(dry sauterne) Parmesan cheese |
| Lightly brown in butter
the desired number of fillets of sole. Transfer to covered baking dish. Cover
fish with canned cream of mushroom soup which has been thinned with white wine.
Sprinkle top quite heavily with grated parmesan cheese. Bake in moderate oven (350 degrees) until bubbling. It is important that the fish not be browned too much when fried (no crust should be allowed to form on it).
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