Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Minced shallots |
| ¼ cup | Butter |
| ½ pounds | Sliced mushrooms |
| 2 tablespoons | Chopped parsley |
| ½ pounds | Small shrimp, shelled and |
| \N \N | Deveined |
| 6 \N | Sole fillets |
| 1 cup | Dry white wine |
| 2 tablespoons | Flour |
| ½ cup | Heavy cream |
| ¼ teaspoon | Salt |
| 2 tablespoons | Brandy |
| ½ cup | Swiss cheese |
1) In saucepan cook shallots in butter til translucent. Add mushrooms; cook until all liquid has evaporated. add parsley and shrimp.
2) Preheat oven to 400 F.
3) Place about 2 tb of shrimp mixture on large end of each fillet.
Roll up fillets; secure with toothpicks. Place fish in greased, 12x82-in baking dish.
4) In saucepan melt remaining butter and add flour. Add white wine, cook over medium heat, stirring constantly, until sauce thickens. Add heavy cream, salt, and brandy. Add any remaining shrimp stuffing to the sauce.
5) Pour sauce over the fillets; bake for 20-25 minutes, until the fish is tender. Sprinkle with grated cheese the last 5 minutes of baking time; when done, the top should be a golden brown. Serve at once. Submitted By VERNON PHIPPS On 09-09-95