Sweet-and-sour sole, Venetian style (Sfoglii saor) from In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sherrib on February 13, 2016

    I forgot to mention that I doubled the sauce recipe for the amount of fish specified. You can never have too much sauce, but I definitely felt that it needed it.

  • sherrib on February 09, 2016

    Loved this. The sauce is unusual but very tasty. Delicate flavor that doesn't overpower the fish. Made the pickled red pepper garnish to go with it as suggested. Excellent.

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