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 350ø 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.

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