Get the latest Sole flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/sole SOLE MATANZAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kershaw Estate in Crandall, Texas in 1984. http://www.grouprecipes.com/100121/sole-matanzas.html SOLE WITH PARSLEY AND MINT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993. http://www.grouprecipes.com/96465/sole-with-parsley-and-mint.html -- From Twin Oaks Restaurant, Cranston, RI Posted in the Providence Journal http://www.grouprecipes.com/71287/twin-oaks-stuffed-fillet-of-sole-florentine.html From Cook It Simply : The combination of sole with bananas, almonds and Parmesan cheese may appear to be an unusual one, but they complement each other in a subtle way giving way to an appetizing dish. Serve with bright fresh string beans and creamy white shallots. http://www.grouprecipes.com/67922/gourmet-goujons-of-sole-parmesan.html I have making this dish for - well forever. It was one of the all time favorites from Carbone's Restaurant in Hartford, Ct. http://www.grouprecipes.com/53965/italian-sole-for-your-soul.html This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star 1973 http://www.grouprecipes.com/25673/sole-with-shrimp-and-mussels.html This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Duncan Estate in Mesquite, Texas in 1997. http://www.grouprecipes.com/23461/sole-fillets-baked-with-mushrooms.html One of the classic French preparations learned from my years at Rollande et Pierre. Delicious and wonderful. Instead of sole, they often used pompano which was equally marvelous. And the veronique method is good with a poached chicken. The grapes are the difference. http://www.grouprecipes.com/20808/a-classic-sole-veronique-recipe.html Baked sole, done simply, yet richly, letting the flavors of the fish come through and really shine when paied with a few, simple, but strong ingredients. http://www.grouprecipes.com/1339/sole-edward-vii.html