INGREDIENTS

INSTRUCTIONS

Remove the meat from the lobster tails. Put the shells in a pot with
sherry, wine, water, 1 sliced mushroom, salt and pepper. Bring mixture to a
boil. Simmer for 20 minutes, strain and reserve liquid. Wash sole in water
to which approximately 1 Tablespoon of lemon juice has been added. Pat fish
dry. For stuffing, quarter remaining mushrooms and saut. in 1/2 stick
butter. Sprinkle with lemon juice, salt and pepper. Turn off heat. Chop
lobster meat and add to pan. Flame the mixture with warm cognac. Add
chopped parsley. Place the sole filets with dark sides up, spread with
stuffing, and roll up. Place in a buttered baking dish. Pour the reserved
stock over the stuffed sole and poach for 15 minutes in a preheated 350°
oven. Remove, carefully strain stock, and reserve. Keep filets warm. Melt
1/2 stick butter in a heavy saucepan. Add chopped shallots and saut.
briefly. Remove from heat and stir in tomato paste, flour, and 1 cup
reserved stock. Return to low heat and stir until sauce thickens. Do not
let it boil. Add Half and Half. In a separate bowl, mix the egg yolks with
1 Tablespoon brandy. Enrich the sauce by gradually adding the hot sauce to
the egg mixture. When warm, add the egg mixture back into the sauce. On a
warm platter, arrange the sole and spoon sauce over them. Sprinkle with any
reserved stuffing. Watercress makes a nice additional garnish. Yield: 6
servings.
EDEN FERGUSON BABER (MRS. TYLER)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Buy into the firm foundation – Jesus!”