Recipe - Baked Sole With Lemon Sauce

2 pound Sole, Fresh or Frozen
1 teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Butter
2 Egg Yolks
1 tablespoon Water
1 tablespoon Flour, AllPurpose
Three fourths cup Chicken Broth
2 tablespoon Lemon Juice
1 Green Olives, Stuffed

Preheat oven to 350øF. Grease a large shallow baking dish. Arrange
fillets in dish. Sprinkle fillets with salt and pepper. Dot with 2 T
butter. Bake for 10 minutes or until fish flakes easily when tested with a
fork. Start sauce preparation about 15 minutes before you put the fish in
the oven. In a cup, mix egg yolks with water, set aside. In heavy
saucepan over medium heat, into 1 T of hot butter, stir flour until well
blended. Gradually stir in chicken broth and lemon juice. Cook with
stirring until mixture is thickened. Remove saucepan from heat. Into egg
yolks, stir 68 drops of Tabasco Sauce. Slowly pour egg mixture into
sauce, stirring rapidly to avoid lumping. Cook with stirring until
thickened (DO NOT BOIL). Spoon off any excess liquid from fish. Pour
sauce over fish and garnish with cut or sliced up stuffed green olives. The olives
add a lot more to this dish than you might imagine. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip