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Sole Bonne Femme Recipe

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This recipe for Sole Bonne Femme, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne & Ewen McEwen
Added: Friday, July 15, 2005


4 fillets sole or other white fish
8 fresh mushrooms, minced
2 shallots, chopped
1 T. chopped parsley
1 tsp. salt
White pepper
1/2 fish stock or milk
1 c. dry white wine
4 T. butter
2 T. cream

Place 2 tablespoons butter in saucepan; add the shallots, parsley, mushrooms and fillets seasoned with salt and pepper.
Add wine and stock and let cook slowly for 8 minutes.
Remove fillets to heat-proof serving dish and cook the liquid until reduced to a third of its original quantity.
Add the cream and thicken with remaining butter.
Correct the seasonings.
Just before serving, pour over the fillets and glaze the cream sauce under the oven broiler.

Personal Notes:
Personal Notes:
Perhaps O. Currier McEwen's masterpiece dinner.




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