Salt and white pepper

1 teaspoon dried tarragon leaves

1/2 cup water

1/2 cup dry white wine

1/4 lb. mushrooms, sliced

3 tablespoons butter or margarine

1-1/2 tablespoons all-purpose flour

2 egg yolks

1/2 cup whipping cream

Chopped parsley and lemon wedges for garnish (optional)

 

Sprinkle sole fillet with salt and pepper.  Fold in halves and place in a buttered baking dish in a single layer.  Sprinkle with tarragon.  Pour in water and wine.  Cover and bake at 350 deg. until fish looks opaque, 20 to 25 minutes.

 

While fish bakes, saute mushrooms in butter until lightly browned.  Carefully pour off and measure fish cooking liquid.  Keep fish warm.

 

Stir flour into mushrooms; cook until bubbly.  Remove from heat.  Gradually mix in 1 cup of the fish liquid.  Return to heat.  Cook, stirring constantly, until thickened.   Beat egg yolks and cream in a small bowl.  Stir in a little of the hot sauce.  Pour egg mixture into remaining sauce.  Cook, stirring, over low heat until thickened (do not boil).  Salt to taste.

 

Transfer sole to a heatproof serving dish.  Pour on sauce.  Place under broiler 2 to 3 minutes.  Sprinkle with parsley and garnish with lemon slices.

 

Serves 4,

 

*Note:  You may omit the 1/2 cup white wine and add 1/4 cup water instead.

*Note:  The recipe may be halved, or it can be doubled.  If you double it, use only 5 tablespoons butter, 3 egg yolks, and 3/4 cup whipping cream.