| 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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