Sole Aux Champignons

Sole Aux Champignons Ingredients

2 lb Sole fillets	1 ts Basil
Butter	1 ts Chopped parsley
Salt; pepper & paprika	5 tb Butter
1 lb Fresh mushrooms	5 tb Flour
1/3 c Sherry wine	1/2 lb Grated Parmesan cheese
Milk	1 1/2 lb Crab meat
1 ts Grated onion	1 ds Hot sauce

Instructions for Sole Aux Champignons

Wash & dry sole. Saute 1 minute on each side in hot butter. Transfer to shallow baking dish. Sprinkle with salt, pepper & paprika. Wash & dry mushrooms. Slice & saute in butter 3 minutes. Drain, reserving sauce. Salt to taste & spread over layer of sole. Heat 2 cups liquid from mushrooms, sherry & the remainder milk. Add onion, basil, parsley & pepper. In separate saucepan melt 5 Tbs butter & flour & blend. Add hot liquid & stir over medium heat until thickened. Add Parmesan cheese & crab. Cook until cheese is melted. Spoon sauce over mushrooms & sole. Sprinkle with more cheese & paprika. Refrigerate until 45 minutes before serving. Bake at 350 for 30 minutes. Serves 6. MADGE SABA From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Butter	Crab	Flour
Milk	Mushroom	Onion	Parmesan
Parsley	Sherry

Seafood Parmes Basil Mushrooms Butter Cheese Onion Parmesan Parsley Sole Sherry Wine Milk Fish

for flavor and categorization

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