| 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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