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Filet Farcis A La Creme

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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy Swiss Entreé, Fish/seafoo, To post 4 Servings

INGREDIENTS

6 Sole Fillets Or Flounder
Fillets
Salt And Pepper
2 T Butter
2 Onions, chopped
1/2 lb Mushrooms, sliced
2 T Fresh Parsley, snipped
2 Tiny Shrimp, <OR>
2 1/2 c Crabmeat
2 T Flour
1 c Light Cream
1/2 c Dry White Wine
2 T Cognac, optional
1/2 c Swiss Cheese, grated

INSTRUCTIONS

1974    
Sprinkle filets with salt and pepper. Sauté onions and mushrooms in
butter until golden. Stir in parsley and shrimp and heat thoroughly.
Place part of this mixture by teaspoonsful on large end of each  filet.
Roll up and place side by side in shallow baking dish. Into  remaining
onion-shrimp mixture, stir flour, then cream, wine, and  cognac. Season
with salt and pepper. Bring to boil while stirring and  pour over
filets. Sprinkle with cheese. Bake at 400° for about 25  minutes or
until golden.  Serves 3 to 4  Source: "Mountain Measures" -- Junior
League of Charleston, WV ed.  billspa@icanect.net  Recipe by: Mrs. Neil
Robinson, III Posted to MC-Recipe Digest V1 #759  by Bill Spalding
<billspa@icanect.net> on Aug 25, 1997

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