Boston Colleges Sole Gratinee

Boston Colleges Sole Gratinee Ingredients

6 tb Butter	1/4 c White wine
1 tb Flour	1/4 c Fish stock
1/2 lb Mushrooms, chopped	1/3 c Bread crumbs
4 Shallot, chopped	Salt and pepper, to taste
2 ts Chives, chopped	8 Sole fillet
2 tb Parsley, chopped	1/2 c Swiss cheese

Instructions for Boston Colleges Sole Gratinee

Mix 2 Tbs. butter with flour, use to butter pan. Saute mushrooms and shallots in 4 Tbs. butter, add chives and parsley. Spread 1/2 mushroom mixture on bottom of pan. Sprinkle lightly with bread crumbs Arrange fish filets on top. Cover fish with remaining mushroom mixture. Add wine and stock. Sprinkle with remaining crumbs and grated cheese. Dot with butter. Bake at 350? F for 18 minutes. NOTES : Submitted by exec. chef Chris Eiseman Food Service Director, 4/15/97 Recipe by: Boston College Posted to MC-Recipe Digest V1 #613 by Thomas Vath on May 16, 97

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bread crumbs	Butter	Chives	Flour
Mushroom	Parsley	Shallot	Swiss Cheese
White Wine

Fsd Seafood Bread Crumb Butter Cheese Parsley Sole Shallot Wine White wine Mushrooms Fish

for flavor and categorization

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