Sole Bonne Femme
|Sole fillets||1 1⁄2 Pound|
|Chopped parsley||2 Tablespoon|
|Dry white wine||1⁄2 Pint|
|Light cream||6 Tablespoon|
Melt butter in shallow pan.
Add chopped onions and half the sliced mushrooms.
Arrange fish fillets over vegetables, season with salt and pepper.
Spread remaining sliced mushrooms over fish, sprinkle with parsley; pour wine over.
Cover fillets with piece of greaseproof paper the size of pan, with small hole in centre.
Bring to boil, cover pan, reduce heat, simmer 10 to 15 minutes.
Using large spatula, remove fish and vegetables to warm serving dish, reserving liquid.
Keep fish warm.
Melt butter in saucepan.
Stir in flour, cook 1 minute.
Remove from heat, gradually stir in reserved liquid; return to heat.
Bring to boil, stirring; reduce heat, simmer until smooth and thickened, stirring constantly.
Combine beaten egg-yolk and cream, stir into sauce; re-heat few seconds, stirring, season to taste with salt and pepper, if necessary.
Spoon over fish.