Fillet Of Sole Florentine
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Spinach||1 1⁄2 Cup (24 tbs), creamed|
Poach fillets in 1-1/2 c water (or 1/2 water, 1/2 white wine).
Bring almost to simmer and maintain for 8-12 minutes.
Arrange poached, drained fillets over creamed spinach, cover with white sauce, sprinkle with bread crumbs, dot with butter and put under broiler to heat through.