July 22, 1955 Fillet of Sole -- Lobster Sauce, Cheese Potato Balls, Lemon Rice Pudding

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Fillet of Sole -- Lobster Sauce

Cheese Potato Balls

Buttered Green Beans

Lemon Rice Pudding

Fillet of Sole -- Lobster Sauce

4 fillets of sole
Butter
1/2 pound lobster meat
4 T. butter
Salt and pepper
2 T. butter
2 T. flour
1/4 t. salt
1 c. milk

Spread fillets with butter, roll up and secure with toothpicks. Place in buttered baking dish, bake at 350 degrees for about 20 minutes or until center of fish is cooked. For sauce cur lobster meat into 1/4 inch pieces, sprinkle with salt and pepper, saute in 4 T. butter for 5 minutes. Make white sauce with 2 T. butter, 2 T. flour, salt and 1 c. milk. Add lobster to white sauce. Pour sauce over cooked fillets, garnish with parsley. Serves 4.

Cheese Potato Balls

Pare and boil 4 medium sized potatoes. Mash, season well with butter, salt, pepper and beat in enough hot milk to make smooth and creamy. Allow mixture to cool slightly to stiffen somewhat and to make handling easier. Roll heaping tablespoon of potato around a cube of American cheese. Roll ball in finely crushed corn flakes, dip in butter. Place in baking pan and bake at 350 degrees until heated. Serve 2 to each person.

Note: This is an excellent recipe for left-over mashed potatoes. May be made ahead and heated in oven just before serving. Warm in oven with fish -- same temperature.

Lemon Rice Pudding

1 c. cooked rice
2 c. hot milk
2 egg yolks, beaten
Pinch salt
1/4 c. butter
Grated rind of 1 lemon
1/4 c. sugar

Combine all ingredients and set in pan of warm water. Bake at 350 degrees for 30 minutes. When done, spread wit the following topping.

2 egg whites, stiffly beaten
8 T. sugar
Juice of 1 lemon

Add sugar to stiffly beaten egg whites along with juice of lemon. Spread topping over pudding and brown in oven slightly.