Side Pannel
Sole Aux Champignons
Ingredients List
- 2 lb Sole fillets
- Butter
- Salt; pepper & paprika
- 1 lb Fresh mushrooms
- 1/3 c Sherry wine
- Milk
- 1 ts Grated onion
- 1 ts Basil
- 1 ts Chopped parsley
- 5 tb Butter
- 5 tb Flour
- 1/2 lb Grated Parmesan cheese
- 1 1/2 lb Crab meat
- 1 ds Hot sauce
Directions
Wash & dry sole. Saute 1 minute on each side in hot butter. Transfer to
shallow baking dish. Sprinkle with salt, pepper & paprika. Wash & dry
mushrooms. Slice & saute in butter 3 minutes. Drain, reserving sauce. Salt
to taste & spread over layer of sole. Heat 2 cups liquid from mushrooms,
sherry & the remainder milk. Add onion, basil, parsley & pepper. In
separate saucepan melt 5 Tbs butter & flour & blend. Add hot liquid & stir
over medium heat until thickened. Add Parmesan cheese & crab. Cook until
cheese is melted. Spoon sauce over mushrooms & sole. Sprinkle with more
cheese & paprika. Refrigerate until 45 minutes before serving. Bake at 350
for 30 minutes. Serves 6.
MADGE SABA
shallow baking dish. Sprinkle with salt, pepper & paprika. Wash & dry
mushrooms. Slice & saute in butter 3 minutes. Drain, reserving sauce. Salt
to taste & spread over layer of sole. Heat 2 cups liquid from mushrooms,
sherry & the remainder milk. Add onion, basil, parsley & pepper. In
separate saucepan melt 5 Tbs butter & flour & blend. Add hot liquid & stir
over medium heat until thickened. Add Parmesan cheese & crab. Cook until
cheese is melted. Spoon sauce over mushrooms & sole. Sprinkle with more
cheese & paprika. Refrigerate until 45 minutes before serving. Bake at 350
for 30 minutes. Serves 6.
MADGE SABA
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