Sole and Lobster Mornay De Luxe
|White wine||1⁄4 Pint|
|Single cream||4 Tablespoon|
|Cheese||2 Ounce, grated (For Garnish)|
|Croutons||1 Cup (16 tbs) (For Garnish)|
|Hard boiled egg slices||4 (For Garnish)|
Put the sole into a dish with a little seasoning, squeezeof lemon juice, 1 oz.
butter and white wine.
Bake for about 10 minutes with the top covered carefully with paper in a moderate oven (375°F - Gas Mark 4).
Heat the rest of the butter in a pan, stir in the flour, cook for a few minutes and then add the milk, the cream and the diced lobster meat.
Lift the fillets of sole into a hot dish, add all the liquid to the sauce.
Pour this over the sole and garnish with the cheese, croutons and slices of hard-boiled egg.