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Fillet Of Soul With Champagne

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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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