| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Army times, Family & fr |
6 |
Servings |
INGREDIENTS
| 14 |
tb |
Butter |
| 12 |
|
Sole fillets; thick |
|
|
Salt |
|
|
Pepper |
| 1 |
sm |
Onion; finely chopped |
| 1 1/2 |
c |
Champagne |
| 6 |
tb |
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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