Fillet Of Sole Bonne Femme
|Mushrooms||1 Pound, cleaned and sliced|
|Onion||1 , chopped|
|Parsley sprigs||2 , chopped|
|Dry white wine||4 Cup (64 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Place half the mushrooms in a buttered baking dish (for top of range and oven use).
Sprinkle a mixture of half the onion and parsley over mushrooms.
Season with salt and pepper to taste.
Arrange fillets over mushroom mixture; sprinkle with remaining vegetables; add wine and dot with butter.
Cover and cook over medium heat until the liquid comes to boiling.
Set in a 350Â°F oven 10 minutes.
Remove from oven and drain liquid into a saucepan.
Cook until liquid is reduced to half.
Blend flour with melted butter in a small bowl.
Add to the liquid in saucepan; cook and stir until sauce thickens.
Combine cream with egg yolk, mix thoroughly and stir into sauce.
Make sure the fillets are thoroughly dry before spooning sauce over them.
Place under broiler until well browned.