Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Sole fillets |
\N \N | Butter |
\N \N | Salt; pepper & paprika |
1 pounds | Fresh mushrooms |
⅓ cup | Sherry wine |
\N \N | Milk |
1 teaspoon | Grated onion |
1 teaspoon | Basil |
1 teaspoon | Chopped parsley |
5 tablespoons | Butter |
5 tablespoons | Flour |
½ pounds | Grated Parmesan cheese |
1½ pounds | Crab meat |
1 dash | Hot sauce |
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
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .