Filet Of Sole Bonne Femme

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter or margarine
2 tablespoons	30ml	Shallots or green onions - chopped
1 lb	454g / 16oz	Mushrooms - chopped
3 lbs	1362g / 48oz	Sole filets
1 1/2 cups	355ml	Dry white wine
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Parsley - chopped
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1 1/2 tablespoons	22ml	Flour
1 cup	237ml	Heavy cream

Recipe Instructions

Grease a 12" skillet with 2 tablespoon 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 tablespoon 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 425F 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:
Mrs. Neil Robinson, III

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