CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Army times, Family & fr |
6 |
Servings |
INGREDIENTS
14 |
T |
Butter |
12 |
|
Sole fillets, thick |
|
|
Salt |
|
|
Pepper |
1 |
|
Onion, finely chopped |
1 1/2 |
c |
Champagne |
6 |
T |
Cream, fresh |
4 |
|
Egg yolks |
INSTRUCTIONS
Put 1 or 2 tablespoons butter in a large, flat skillet or heatproof
baking dish. Melt. Add fillets of sole. Sprinkle with salt, pepper and
onion. Pour in champagne. Bring slowly to a boil. Reduce heat and
simmer gently for 6 to 8 minutes or until tender. When cooked, remove
fillets from broth very carefully, using a wide spatula. Try not to
break fillets. Place fillets in serving dish and keep warm in a low
oven. Put remaining butter in pan with cooking liquid. Melt. Use a
wire whisk or wooden spoon to mix the cream and egg yolks together.
Then blend into the butter mixture, stirring constantly. Heat sauce
but do not boil. Pour over warm fillets and serve. Recipe by: The
Times Magazine, Nov. 13, 1978 Posted to MC-Recipe Digest by
"abprice@wf.net" <abprice@wf.net> on Apr 13, 1998
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