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SOLE BOHEMIA
2 Fillets per serving

Pound small fillets of sole lightly. Let stand in beaten egg,
seasoned with salt and pepper, for 1 hour or longer. Remove,
drain, and roll fish in fine bread crumbs. Saute in a mixture

of half butter and half olive oil until lightly browned. Add

1/2 tablespoon white table wine for each fillet, sprinkle lightly
with grated Parmesan cheese. Serve with lemon wedges.

For a really interesting change substitute sesame seeds for the
bread crumbs or mix some toasted sesame seeds in with the crumbs, |

Bays Blackhall