Recipe - Filet De Sole Bonne Femme

3 lg Fresh sole
5 tablespoon Butter
3 tablespoon Chopped onion
3 tablespoon Chopped carrot
One half cup Chopped shallots

BOUQUET GARNI
1 Parsley sprig
1 Sprig celery leaves
1 Bay leaf
1 Leek stem
3 tablespoon Flour
Salt and pepper
One half pound Fresh mushrooms; washed and
cut or sliced up
2 tablespoon Chopped parsley
1 cup (scant) dry white wine
2 cup Whipping cream
1 Lemon; juice of

Remove skin from ea. sole. W/ a sharp knife, make 4 fillets of ea. by
cutting in One half lengthwise near center bone, cut ea. One half into 2 strips.
Remove bones w/ tip of knife. Pound lightly to flatten & break the nerves.
Rinse in cold water. Clean & chop bones, rinse, set aside. To make fish
stock, heat 1 tbs. butter in saucepan. Add onion, carrot, One fourth cup shallots,
& chopped fish bones, cook until vegetables begin to release juices. Cover
w/ water, add bouquet garni, cook on medium heat 20 min. skimming often.
Strain stock through sieve lined w/ damp cheesecloth, return to pan. Make
roux by mixing 3 tbs. butter w/ flour in small bowl. Add to fish stock,
stir always. Cook over medium heat 25 min. Preheat oven to 400. While fish
sauce cooks, place fillets bone side down, fold over once. Butter a
9x12in. baking pan. Sprinkle pan w/ One half tsp. salt, One fourth tsp. pepper. Place
folded fillets in pan. Arrange One fourth cup shallots & mushrooms around fillets.
Sprinkle w/ parsley & season w/ salt & pepper if desired. Pour wine over
fillets. Place pan over high heat, bring to boil. Remove, bake in oven 510
min. , until fillets flake easily. Remove from oven. Butter serving
platter. Place filets & mushrooms on platter; cover w/ waxed paper to keep
warm. Pour bouillon from baking pan into small saucepan & cook over medium
heat until reduced by half. Stir in cream & lemon juice & season w/ salt &
pepper. Add simmering fish sauce to bouillon, stir to blend. Strain in fine
sieve. Pour over fillets, serve at once.

LE CAFE ROYALE

MINNEAPOLIS, BLOOMINGTON

WINE: CLOS STE. MAGDELEINE, 1978

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.