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.
Calories 295 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.4%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 90.8 mg30.3%
Sodium 369.3 mg15.4%
Total Carbohydrates 21 g7%
Dietary Fiber 0.78 g3.1%
Sugars 11.1 g
Protein 32 g64.2%
Vitamin A 4.6% Vitamin C 9.9%
Calcium 7.6% Iron 4.1%
*Based on a 2000 Calorie diet