Filet Of Sole Bonne Femme Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter or Margarine,
2 tbsp: Shallots or Green Onions, chopped
1 lbs: Mushrooms, chopped
3 lbs: Sole Filets,
1 1/2 cup: Dry White Wine,
1 tbsp: Lemon Juice,
2 tbsp: Parsley, chopped
1 tsp: Salt,
1/4 tsp: White Pepper,
1 1/2 tbsp: 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
425
F 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
Source from luhu.jp
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
425
F 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
Source from luhu.jp