Ingredients
2 Tbsp. butter
1/2 c. finely chopped celery
1/4 c. finely chopped onion
1 1/2 tsp. parsley flakes
1/4 tsp. chervil
1 tsp. lemon juice
dash of pepper
dash of thyme
1 1/2 c. soft bread crumbs
1 lb. fresh or frozen sole fillets
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In a 1-quart bowl or casserole, combine butter, celery, onion, seasonings and lemon juice. Cook, covered, 3 minutes, stirring once. Mix bread cubes with mixture. Butter four 6 ounce custard cups. Line sides and bottoms with thin pieces of fish, reserving small scraps for top. (You may have to cut thick pieces in half.) Evenly divide stuffing between the 4 custard cups (about 1/2 cup each). Top with any leftover pieces of fish. Place custard cups on a dinner plate. Cook, covered with dinner plate, 4 minutes or until fish flakes easily. When done, with both hands, invert dinner plate with custard cups between them. Let stand, covered, while making sauce. Combine soup, pimiento or 1 teaspoon ripe olives and milk for sauce. Cook, uncovered, 1 minute and 30 seconds or until mixture bubbles. Remove top plate and custard cups. Spoon sauce over Turbans and serve. Makes 4 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces