Baked Seafood Hearthside Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Light cream | 3 Cup (16 tbs) | |
| Dash each of ground nutmeg and thyme | ||
| Dry white wine | 1 Cup (16 tbs) | |
| 6 medium fillets of sole | ||
| 1 cup each of cooked scallops, shrimps, and lobster meat | ||
| Grated Parmesan cheese | ||
| Fine dry bread crumbs | ||
| Butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In top part of double boiler over boiling water melt butter.
Blend in flour.
Gradually stir in cream and cook over low heat, stirring constantly, until thickened.
Then cook for about 10 minutes longer, stirring occasionally.
Season with salt and pepper, nutmeg and thyme.
Stir in wine.
Roll up sole fillets and put in well-buttered 3-quart casserole.
Add scallops, shrimps, and lobster.
Pour sauce over fish.
Sprinkle with grated Parmesan cheese and fine dry bread crumbs.
Dot generously with butter.
Set in pan of hot water and bake in preheated moderate oven (350°F.) for 45 minutes.
Brown under broiler if necessary.
Blend in flour.
Gradually stir in cream and cook over low heat, stirring constantly, until thickened.
Then cook for about 10 minutes longer, stirring occasionally.
Season with salt and pepper, nutmeg and thyme.
Stir in wine.
Roll up sole fillets and put in well-buttered 3-quart casserole.
Add scallops, shrimps, and lobster.
Pour sauce over fish.
Sprinkle with grated Parmesan cheese and fine dry bread crumbs.
Dot generously with butter.
Set in pan of hot water and bake in preheated moderate oven (350°F.) for 45 minutes.
Brown under broiler if necessary.
Chef
