Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Sole fillets -- cut in 4 oz. 1 ds Salt -- to taste
Pieces 1 ds Black pepper -- to taste
8 Jumbo shrimp -- peeled, raw 4 oz Butter -- for the roux
8 Oysters -- shucked 1/2 c Flour -- for the roux
12 Mushroom caps 2 c Locke-Ober cream sauce --
2 c Fish stock -- See Recipe See Recipe
1 c Dry white wine 2 Egg yolks -- beaten
3 Shallots -- chopped fine 1/2 c Unsweetened whipped cream
1/4 c Fresh lemon juice

STEP ONE: Fold sole fillets in half and place in a baking dish with
shrimp, oysters, and mushrooms. Cover with stock, white wine,
shallots, and lemon juice. Sprinkle with salt and pepper, cover with
oiled paper, and poach in a 350-degree F oven for 20 minutes.

STEP TWO: Remove sole fillets and keep them hot in an ovenproof
casserole. Top with mushroom caps. Reduce stock in which fish was
poached to 1/2 the original volume, add roux to thicken, and simmer
for five minutes, blending smooth with a whisk.

STEP THREE: Add Cream Sauce (see recipe for "Locke-Ober Cream Sauce"
in this cookbook) and egg yolks and bring to a boil. Remove from heat
and gently fold in whipped cream. Strain sauce over top of fish and
glaze in the oven until golden brown.

Serve hot, with fleurons (small pastry decorations).

Recipe By : Locke-Ober, Boston, MA

From: Marjorie Scofield Date: 10-08-95 (03:41) (160)
Fido: Recipes

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