1 (6 oz.) fillet of sole
2 oz. butter
3/8 c. slice, blanched almonds
2 eggs, beaten
3 oz. Frangelica liqueur
4 oz. heavy cream
1/4 c. minced fresh parsley

Melt butter in frying pan at 350 degrees. Sprinkle almonds evenly over bottom of pan. Coat fish with egg batter. Place fish on top of almonds and saute until fish is golden brown and almonds adhere to fish. Flip the fillet and cook 2 more minutes and then remove from pan to heated platter. In a separate pan, pour in Grangelica and heat to burn off alcohol. Add heavy cream and reduce to sauce consistency. Pour sauce over sole and garnish with parsley. Serves one.