Filet of sole bonne femme

6 servings

Ingredients

Quantity Ingredient
½ cup Butter or Margarine
2 tablespoons Shallots or Green Onions; chopped
1 pounds Mushrooms; chopped
3 pounds Sole Filets
1½ cup Dry White Wine
1 tablespoon Lemon Juice
2 tablespoons Parsley; chopped
1 teaspoon Salt
¼ teaspoon White Pepper
1½ tablespoon Flour
1 cup Heavy Cream

Directions

Grease a 12" skillet with 2 tb 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 tb 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

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