Lemon Panned Sole Recipe
Boston Fish House Recipes, 1940s
For "George's Bank Style" lemon panned sole, place four flat fillets of sole on a buttered pan, season with salt and pepper, and lay four heads of French mushrooms and four slices of truffle on top of each. Cover with sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven. When done sprinkle with chopped parsley and the juice of a lemon, and serve from the pan they were baked in. A silver dish is preferable for baking.
Sole = Flounder or other Flatfish
