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Fish Fillets In Sour Cream

A historical recipe from 50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts Recipes from the Test Kitchen of the American D, by American Dairy Association, Lucerne Foods.

A historical recipe

50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts Recipes from the Test Kitchen of the American Dairy Association, by American Dairy Association, Lucerne Foods. Project Gutenberg eBook #63670.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts Recipes from the Test Kitchen of the American D, by American Dairy Association, Lucerne Foods. Digitised by Project Gutenberg, eBook #63670 (https://www.gutenberg.org/ebooks/63670). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 pound fish fillets or steaks Salt and pepper 1 cup dairy sour cream 2 tablespoons finely chopped dill pickle 2 tablespoons minced onion 2 tablespoons finely chopped green pepper 1 tablespoon chopped parsley 1 tablespoon lemon juice ¼ teaspoon dry mustard ¼ teaspoon sweet basil Paprika Arrange fish in a well buttered baking dish.
  2. Sprinkle with salt and pepper.
  3. Combine remaining ingredients and spread on fish.
  4. Sprinkle with paprika and bake in a 375° oven for 20-25 minutes or until the fish flakes when tested with a fork.