"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sole Au Gratin with Shrimp Sauce Recipe

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This recipe for Sole Au Gratin with Shrimp Sauce, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Frisbie
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. sole fillets, cut in half
1/2 C. dry sherry or apple juice
2 T. lemon juice
1/2 tsp. salt
2 T butter or margarine
2 T flour
1/4 teaspoon pepper
1/2 tsp prepared mustard
1 tsp instant chicken bouillon
1/2 C whipping cream
1/2 C shredded Swiss cheese
1 lb frozen cleaned raw shrimp, or 12 ounces cooked whole shrimp
1 T snipped parsley
3 lemon slices, cut in half

Directions:
Directions:
Preheat oven to 350
arrange fillets in large shallow baking dish or pan. Mix sherry and lemon juice; pour over fish. Sprinkle with salt.
Bake uncovered 15 minutes, drain broth and reserve. Bake until fish flakes, about 10 minutes. While fish bakes, add enough water to reserved broth to make 1 Cup.
Melt butter in medium saucepan over low heat. Stir in flour, pepper, mustard and chicken bouillon. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in reserved broth and the whipping cream. Heat to boiling. Stirring constantly. Boil and stir 1 minute. Add cheese and shrimp, reserving several shrimp for garnish if desired. Heat over low heat, stirring constantly, until cheese is melted.
Alternate layers of fish and sauce in large chafing dish, ending with sauce. Sprinkle with parsley. Garnish with lemon and reserved shrimp. Serve in chafing dish over low flame.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
N/A

 

 

 

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