Fillets of Sole In Court Bouillon
|Parsley sprigs||4 , chopped|
|Green onions||2 , chopped|
|White pepper||1⁄8 Teaspoon|
|White wine||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sole fillets||2 Pound|
|All purpose flour||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
To prepare court bouillon, put first 6 ingredients in skillet and bring to boil.
Simmer for 5 minutes.
Add fish and poach for about 10 minutes.
Remove fish to a shallow broilerproof casserole; reduce liquid to 1 cup.
In top part of double boiler melt 2 tablespoons butter and blend in flour.
Add fish liquid and half of cream.
Cook, stirring, until thickened.
Mix remaining cream and egg yolk.
Pour small amount of sauce over egg mixture, stirring.
Pour back into double boiler and cook for a few minutes longer, stirring.
Add remaining butter and pour over fish.
Brown under broiler.