Shoe Tender Sole Recipe
Ingredients
| 6 sole fillets | ||
| Court bouillon | 1 Cup (16 tbs) | |
| 1/2. cup dry white wine | ||
| 1 cup white grapes, peeled and seeded | ||
| Cream | 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Flatten fillets lightly with spatula, then fold them in half.
Season with salt and pepper.
Lay side by side in a buttered pan.
Pour in Court Bouillon and white wine.
Cook gently for 10 minutes, until done.
Remove to a heated platter.
Garnish with grapes.
Keep warm.
Reduce cooking liquid over high heat to one-fourth its original volume.
Add cream.
Remove from heat.
Stir in butter.
Check seasoning.
Pour sauce over fillets and grapes.
Set under broiler to glaze sauce.
Season with salt and pepper.
Lay side by side in a buttered pan.
Pour in Court Bouillon and white wine.
Cook gently for 10 minutes, until done.
Remove to a heated platter.
Garnish with grapes.
Keep warm.
Reduce cooking liquid over high heat to one-fourth its original volume.
Add cream.
Remove from heat.
Stir in butter.
Check seasoning.
Pour sauce over fillets and grapes.
Set under broiler to glaze sauce.
Chef
