Sole With Shellfish
|Sole fillet||4 1⁄2 Pound|
|Butter||2⁄3 Cup (10.67 tbs)|
|Sifted flour||5 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Cooked shrimp||1⁄2 Pound (Small)|
|Cooked crab meat||1⁄2 Pound|
|Cayenne pepper||1 Dash|
|Worcestershire sauce||2 Tablespoon|
Cut fillets into serving pieces; sprinkle with salt and pepper.
Place in greased casserole.
Bake at 350 degrees for 35 minutes.
Melt 1/2 cup butter in skillet; brown slightly.
Add flour: stir until smooth.
Drain fish liquid from casserole; add enough cream to make 2 1/2 cups liquid.
Stir liquid into butter mixture; cook over low heat, stirring constantly, until thickened and smooth.
Add wine, shrimp, crab meat, cayenne pepper and Worcestershire sauce.
Sprinkle paprika over fillets; dot with remaining butter.
Spoon sauce over sole.
Bake, covered, at 350 degrees until heated through.