Sole aux champignons
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sole fillets |
| Butter | ||
| Salt; pepper & paprika | ||
| 1 | pounds | Fresh mushrooms |
| ⅓ | cup | Sherry wine |
| Milk | ||
| 1 | teaspoon | Grated onion |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Chopped parsley |
| 5 | tablespoons | Butter |
| 5 | tablespoons | Flour |
| ½ | pounds | Grated Parmesan cheese |
| 1½ | pounds | Crab meat |
| 1 | dash | Hot sauce |
Directions
Wash & dry sole. Saute 1 minute on each side in hot butter. Transfer to shallow baking dish. Sprinkle with salt, pepper & paprika. Wash & dry mushrooms. Slice & saute in butter 3 minutes. Drain, reserving sauce. Salt to taste & spread over layer of sole. Heat 2 cups liquid from mushrooms, sherry & the remainder milk. Add onion, basil, parsley & pepper. In separate saucepan melt 5 Tbs butter & flour & blend. Add hot liquid & stir over medium heat until thickened. Add Parmesan cheese & crab. Cook until cheese is melted. Spoon sauce over mushrooms & sole. Sprinkle with more cheese & paprika. Refrigerate until 45 minutes before serving. Bake at 350 for 30 minutes. Serves 6.
MADGE SABA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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