Baked Seafood Hearthside
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Light cream||3 Cup (48 tbs)|
|Ground nutmeg||1 Dash|
|Dry white wine||1 Cup (16 tbs)|
|Sole fillets||6 Medium|
|Cooked scallops||1 Cup (16 tbs)|
|Parmesan cheese||1 Cup (16 tbs), grated|
|Dry bread crumbs||1 Cup (16 tbs)|
In top part of double boiler over boiling water melt butter.
Blend in flour.
Gradually stir in cream and cook over low heat, stirring constantly, until thickened.
Then cook for about 10 minutes longer, stirring occasionally.
Season with salt and pepper, nutmeg and thyme.
Stir in wine.
Roll up sole fillets and put in well-buttered 3-quart casserole.
Add scallops, shrimps, and lobster.
Pour sauce over fish.
Sprinkle with grated Parmesan cheese and fine dry bread crumbs.
Dot generously with butter.
Set in pan of hot water and bake in preheated moderate oven (350°F.) for 45 minutes.
Brown under broiler if necessary.