Recipe - Filet Of Sole Bonne Femme

One half cup Butter or Margarine
2 tablespoon Shallots or Green Onions;
chopped
1 pound Mushrooms; chopped
3 pound Sole Filets
1 One half cup Dry White Wine
1 tablespoon Lemon Juice
2 tablespoon Parsley; chopped
1 teaspoon Salt
One fourth teaspoon White Pepper
1 One half tablespoon Flour
1 cup Heavy Cream

Grease a 12" skillet with 2 tablespoon butter or margarine; sprinkle with shallots
or green onions; add mushrooms. Fold filets in half or thirds; place in
pan. Add wine and water to just cover filets. Add lemon juice, parsley,
salt and pepper. Cover with a circle of wax paper with a small hole cut in
the center. Bring to a boil. Reduce heat; simmer 3 minutes. Remove filets
to a serving plate; keep warm.

Blend flour and 1 tablespoon butter or margarine (beurre manie.) Reduce liquid in
skillet by half. Add beurre manie, a small amount at a time, stirring until
sauce is smooth. Add cream; bring to a boil; correct seasoning. Remove from
heat. Add remaining butter or margarine a little at a time, rotating
skillet to effect a gradual melting. Pour over filets. Glaze quickly under
the broiler or in a 425øF oven. (The purpose of the glazing is to improve
the appearance of the dish, and could be omitted without changing the taste
in any way.)

Source: Unknown Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini