1 pound fillet of sole
1 teaspoon salt
⅛ teaspoon cayenne pepper
½ teaspoon onion powder
1 lemon or 1 lime
½ small orange, diced

Sprinkle fish with salt, pepper, and onion powder. Lightly squeeze ½ lemon or lime over fish. Dice remaining half. Set aside. Roll fillets, securing with bits of toothpicks, if necessary. Sprinkle with diced orange and reserved lemon or lime. Bake in a non-stickk pan at 375°F. (moderate oven) for 15 minutes, or until fish flakes easily with fork. Divide evenly. Makes 2 dinner servings.

Pâté Glaze

1 envelope unflavored gelatin
¼ cup bouillon
¼ cup buttermilk
½ teaspoon prepared mustard
¼ teaspoon onion salt
Pinch of salt
Pinch of pepper
Artificial sweetener to equal ¼ teaspoon sugar or to taste

Sprinkle gelatin over bouillon in small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, salt and pepper. Cool. Add artificial sweetener. Chill until syrupy. Use with Liver Pâté en Masque (see Card #14)

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