1/2 lb filet of sole
2 tbsp onion, chopped
2 tbsp parsley, chopped
dash each of 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)

Place fish in a small, greased baking disk. Sprinkle with onion, parsley, salt and pepper. Add enough water to just cover the bottom of the dish. Cook in a pre-heated 450-degree oven for 10 minutes. Remove from oven, cool, and cut into kitty-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. This recipe is suitable for everyday use.