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Filet Of Sole Bonne Femme

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      Title: FILET OF SOLE BONNE FEMME
 Categories: Fish, Main dish, Cyberealm, Kooknet
      Yield: 6 Servings
 
    1/2 c  Butter or Margarine
      2 tb Shallots or Green Onions;
           -chopped
      1 lb Mushrooms; chopped
      3 lb Sole Filets
  1 1/2 c  Dry White Wine
      1 tb Lemon Juice
      2 tb Parsley; chopped
      1 ts Salt
    1/4 ts White Pepper
  1 1/2 tb Flour
      1 c  Heavy Cream
 
  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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