Name: Sole Aux Champignons
Ingredients: 2 lb Sole fillets; Butter; Salt; pepper & paprika; 1 lb Fresh mushrooms; 1/3 c Sherry wine; Milk; 1 ts Grated onion; 1 ts Basil; 1 ts Chopped parsley; 5 tb Butter; 5 tb Flour; 1/2 lb Grated Parmesan cheese; 1 1/2 lb Crab meat; 1 ds Hot sauce

Side by side with the immutability and invincibility of God’s decrees, Scripture plainly teaches that man is a responsible creature and answerable for his actions. And if our thoughts are formed from God’s Word the maintenance of the one will not lead to the denial of the other. That there is a real difficulty in defining where the one ends and the other begins, is freely granted. This is ever the case where there is a conjunction of the Divine and the human.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats		Seafood	6	Servings

INGREDIENTS

2	lb	Sole fillets
		Butter
		Salt; pepper & paprika
1	lb	Fresh mushrooms
1/3	c	Sherry wine
		Milk
1	ts	Grated onion
1	ts	Basil
1	ts	Chopped parsley
5	tb	Butter
5	tb	Flour
1/2	lb	Grated Parmesan cheese
1 1/2	lb	Crab meat
1	ds	Hot sauce

INSTRUCTIONS

Wash & dry sole. Saute 1 minute on each side in hot butter. Transfer to
shallow baking dish. Sprinkle with salt, pepper & paprika. Wash & dry
mushrooms. Slice & saute in butter 3 minutes. Drain, reserving sauce. Salt
to taste & spread over layer of sole. Heat 2 cups liquid from mushrooms,
sherry & the remainder milk. Add onion, basil, parsley & pepper. In
separate saucepan melt 5 Tbs butter & flour & blend. Add hot liquid & stir
over medium heat until thickened. Add Parmesan cheese & crab. Cook until
cheese is melted. Spoon sauce over mushrooms & sole. Sprinkle with more
cheese & paprika. Refrigerate until 45 minutes before serving. Bake at 350
for 30 minutes. Serves 6.
MADGE SABA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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