Filet of Sole Bonne Femme
Prep
35m
| Category: | Cereals & Granolas Mexican |
| Seasons | |
| Cuisine Type | French |
Ingredients
Ingredients:
| 8 Tablespoons butter or margarine |
| 2 Tablespoons shallots or green onions, chopped |
| 1 lb mushrooms |
| 3 pounds fillet of sole |
| 1.5 cup dry white wine |
| 1 Tablespoon lemon juice |
| 2 Tablespoons parsley, chopped |
| 1 teaspoon salt |
| 0.25 teaspoon white pepper |
| 1.5 Tablespoon flour |
| 1 cup heavy cream |
Filet of Sole Bonne Femme Directions
- Reeser 12 inch skillet with 2 tablespoons of butter or margarine; sprinkle with shallots or green onions; add mushrooms. Fold filets In half or third; 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 small hole cut in center. Bring to boiling. Reduce heat; simmer 3 minutes. Remove filet to serving plate; keep warm.
- When flour and 1 tablespoon of butter or margarine. Reduce liquid in skillet by half. And the gravy small amount of the time stirring until sauce is smooth add cream; bring to boiling; 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. Place quickly under broiler or in IE 425° 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.)
- Makes six servings
Notes
