Title: SOLE NEW ORLEANS
Category: fish

It happens a lot. A guy walks in the other day and looks around. He smiles and comes over, "how long you been here?" he asks. I use my standard corny reply, "since about ten o clock". He gets the joke and tells me how glad he is that we're still here. In the course of our conversation he asks about Sole New Orleans. I promised him the recipe so here it is.
I am pretty sure this is Chris's recipe. As with all seafood, the trick is to not overcook the fish.
Sole dredged in seasoned flour and sauteed in butter, placed on a bed of sliced tomatoes, topped with a sauce of chopped spinach, grated Swiss cheese, sour cream, lemon juice, salt and pepper then baked.

Instructions for preparation:
Dredge the sole in the seasoned flour and saute in butter until golden. Slice the tomatoes thickley and line the bottoms of 24 casseroles. Place the sole on the tomatoes, combine the remaining ingredients and pour over the sole. At this point at B2 we would cover and refrigerate the casseroles. When ordered, they would go into a very hot oven, 550 for ten minutes. At home, simply place i(BEING REPAIRED!)

Approximate date first served: May 1978