Sole aux champignons

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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