Shoe Tender Sole
|Court bouillon||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|White grapes||1 Cup (16 tbs), peeled and seeded|
|Cream||1⁄2 Cup (8 tbs)|
Flatten fillets lightly with spatula, then fold them in half.
Season with salt and pepper.
Lay side by side in a buttered pan.
Pour in Court Bouillon and white wine.
Cook gently for 10 minutes, until done.
Remove to a heated platter.
Garnish with grapes.
Reduce cooking liquid over high heat to one-fourth its original volume.
Remove from heat.
Stir in butter.
Pour sauce over fillets and grapes.
Set under broiler to glaze sauce.