Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup butter or margarine

  3. 2 tablespoons shallots or green onions -- chopped

  4. 1 pound mushrooms -- chopped

  5. 3 pounds sole filets

  6. 1 1/2 cups dry white wine

  7. 1 tablespoon lemon juice

  8. 2 tablespoons parsley -- chopped

  9. 1 teaspoon salt

  10. 1/4 teaspoon white pepper

  11. 1 1/2 tablespoons flour

  12. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.)


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