Catholic Recipe: Fillet of Sole
Also Called: Filet de Sole Bonne Femme
DIRECTIONS
Wash fillets with lemon juice, water; dry. Arrange in oven-proof dish. Pour vinegar, wine, 1/8 cup water over; season; cover with wax paper. Cook 15 minutes at 350°. Remove fillets to warmed serving dish. Reserve stock.
Blend in flour, pepper and salt. Add s/???? cup fish stock, cream, mushrooms and bay leaf. Cook, stirring constantly, until mixture thickens and comes to a boil. Add small amount hot mixture to egg yolks, stirring rapidly. Return to saucepan and cook 2 minutes longer. Serve over fish.
Yield, 4 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
