Recipe - Filet Farcis A La Creme

6 Sole Fillets Or Flounder
Fillets
Salt And Pepper
2 tablespoon Butter
2 small Onions; chopped
One half pound Mushrooms; cut or sliced up
2 tablespoon Fresh Parsley; snipped
2 cn Tiny Shrimp; OR
2 One half cup Crabmeat
2 tablespoon Flour
1 cup Light Cream
One half cup Dry White Wine
2 tablespoon Cognac; optional
One half cup Swiss Cheese; grated

Sprinkle filets with salt and pepper. Sauté onions and mushrooms in butter
until golden. Stir in parsley and shrimp and heat thoroughly. Place part of
this mixture by teaspoonsful on large end of each filet. Roll up and place
side by side in shallow baking dish. Into remaining onionshrimp mixture,
stir flour, then cream, wine, and cognac. Season with salt and pepper.
Bring to boil while stirring and pour over filets. Sprinkle with cheese.
Bake at 400° for about 25 minutes or until golden.

Serves 3 to 4

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Neil Robinson, III Posted to MCRecipe Digest V1 #759 by
Bill Spalding billspa@icanect.net on Aug 25, 1997