| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Sole fillets, cut in 4 oz. |
|
|
Pieces |
| 8 |
|
Jumbo shrimp, peeled raw |
| 8 |
|
Oysters, shucked |
| 12 |
|
Mushroom caps |
| 2 |
c |
Fish stock, See Recipe |
| 1 |
c |
Dry white wine |
| 3 |
|
Shallots, chopped fine |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
ds |
Salt, to taste |
| 1 |
ds |
Black pepper, to taste |
| 4 |
oz |
Butter, for the roux |
| 1/2 |
c |
Flour, for the roux |
| 2 |
c |
Locke-Ober cream sauce |
|
|
See Recipe |
| 2 |
|
Egg yolks, beaten |
| 1/2 |
c |
Unsweetened whipped cream |
INSTRUCTIONS
STEP ONE: Fold sole fillets in half and place in a baking dish with
shrimp, oysters, and mushrooms. Cover with stock, white wine,
shallots, and lemon juice. Sprinkle with salt and pepper, cover with
oiled paper, and poach in a 350-degree F oven for 20 minutes. STEP
TWO: Remove sole fillets and keep them hot in an ovenproof casserole.
Top with mushroom caps. Reduce stock in which fish was poached to 1/2
the original volume, add roux to thicken, and simmer for five minutes,
blending smooth with a whisk. STEP THREE: Add Cream Sauce (see recipe
for "Locke-Ober Cream Sauce" in this cookbook) and egg yolks and bring
to a boil. Remove from heat and gently fold in whipped cream. Strain
sauce over top of fish and glaze in the oven until golden brown. Serve
hot, with fleurons (small pastry decorations). Recipe By :
Locke-Ober, Boston, MA From: Date:
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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