69. You Gotta Have Sole

• 1/2 lb fillet of sole
• 2 tbsp onion, chopped
• 2 tbsp parsley, chopped
• salt and pepper
• water
• 1 tbsp butter
• 1 tbsp flour
• 1/2 cup milk
• 1/4 cup cheddar cheese, grated
• 2 tbsp liver
• 1/2 teaspoon iodized salt
• 2/3 cup cooked noodles, cut into kitty-bite-size pieces (or cooked rice)

Preheat oven to 450ºF.

Put sole in a small, greased baking disk. Sprinkle with onion, parsley, and a dash of salt and pepper. Add enough water to just cover the bottom of the dish.

Bake for 10 minutes. Remove from oven, cool, and cut into kitty-bit-size pieces.

Melt butter in small saucepan. Stir in flour and heat until bubbling. Gradually stir in milk and cook, stirring constantly until mixture thickens. Add cheese, liver, and salt; stir until cheese has melted.

DO NOT BOIL. Add chopped fish and noodles to cheese sauce and stir well. Cool and serve. Yields 4 to 6 servings.

Store unused portions in an airtight container and keep refrigerated.