Sole en papillote
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Fillets of flounder or sole |
| ½ | pounds | Cooked, peeled and cleaned shrimp |
| ¼ | pounds | Fresh sliced mushrooms or |
| 2 | cans | (3 oz.) broiled in butter mushrooms |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Milk |
| 2 | tablespoons | Sherry |
| Salt | ||
| Paprika | ||
Directions
Make cream sauce by melting the butter, blending in the flour and then adding the milk, sherry and seasonings slowly. Cook until thickened.
Take 4 pieces of aluminum foil (about a foot square). On each piece put ¼ of the fish fillets and ¼ of the shrimp. Discard the liquid and stir the mushrooms into the sauce. Spoon ¼ of the sauce over each piece of fish, fold up the foil and pinch tightly together.
Place the 4 bags on a cookie sheet and bake in a 425 degree oven for 40 minutes. To serve, place on serving plates and snip through the foil crisscross. Turn back the foil and enjoy from the silvery dish.
Submitted By MICHAEL ORCHEKOWSKI On 08-03-95