Home › Fish › Fillets of Sole, White Wine Sauce

Fillets of Sole, White Wine Sauce

Bone three medium-sized flounders. Butter the bottom and sides of a frying pan, lay in it the fillets and pour over them two-thirds of a cupful of white wine and three tablespoonfuls of the liquor from a can of mushrooms, one-half of a teaspoonful of salt and one-quarter of a teaspoonful of white pepper. Cover, heat quickly and simmer for six minutes, then skim out the fillets, arrange them on a hot platter and keep hot over hot water. Boil down the liquor in the pan very rapidly until reduced one-half. In a sauce pan melt one heaping tablespoonful of flour and a dash of salt and pepper. Add one cupful of stock made from the bones of the fish; stir until smoothly thickened, then add the reduced wine. Beat together two eggs (yolks), and two tablespoonfuls of cream; over this pour slowly the sauce; stir until well mixed, then strain it over the fillets.