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1 1/2 lb fillet of sole 1/4 c cream
1/3 lb mushrooms, whole 2 ea egg yolks
1 c dry sauterne
4 servings
Place sole in glass baking dish. Add mushrooms and wine. Bake until
tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and
reduce over medium heat until amount left is equal to initial amount of
sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce
pan, using whisk to blend. Pour over fish and return to oven briefly to
glaze. Serves 4
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1/3 lb mushrooms, whole 2 ea egg yolks
1 c dry sauterne
4 servings
Place sole in glass baking dish. Add mushrooms and wine. Bake until
tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and
reduce over medium heat until amount left is equal to initial amount of
sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce
pan, using whisk to blend. Pour over fish and return to oven briefly to
glaze. Serves 4
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