Recipes, Etc.

This week I have chosen a few of the Waldorf-Astoria Hotel’s choice recipes, which were served in their elegant domain.

Filet of Soule Amandine 6 sole filets All purpose flour ½ cup butter S & P Juice from one lemon 2 T. chopped parsley ¼ cup slivered almonds Thin lemon wedges

Wash filets, wipe dry and dredge with flour. Heat one half of the butter (or 1/4 cup) in a heavy skillet. Add the floured filets and saute in foaming butter (medium heat) until golden brown on both sides.

Remove to a warm serving plate. Sprinkle with S&P. Add the remaining butter to the skillet and let it cook over medium heat until lightly browned. Stir in the lemon juice, parsley and almonds. Blend and pour over the filets. Garnish with thin lemon slices.

Serve with Waldorf’s Duchess Potatoes: Peel 2 1/2 lbs. potatoes and cook as usual. Drain water; place in mixing bowl with 2 T. butter and mash until very smooth. Add 2 beaten eggs and continue beating til very light and fluffy. Season with S & P.

Etc. — Treat your family to these easy but exquisite recipes from the chefs of the Waldorf! Maybe save for the lenten season. Bon Appetit!

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