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Name: Filets of Sole Walewska
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 tb Flour; 2 Egg yolks; 1 tb Chopped parsley; 2 Rock lobster tails; 1 Butter; 2/3 c Half and half; Lemon juice; 3/4 c Dry white wine; 1/2 c Water; Pepper; 1 tb Brandy; 2 Shallots chopped; 1/2 lb Fresh mushrooms; 6 lg fillets sole; 1/4 c Dry sherry; Salt; 4 tb Cognac; 1 ts Tomato paste

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INGREDIENTS

4 tb Flour
2 Egg yolks
1 tb Chopped parsley
2 Rock lobster tails
1 Butter
2/3 c Half and half
Lemon juice
3/4 c Dry white wine
1/2 c Water
Pepper
1 tb Brandy
2 Shallots ; chopped
1/2 lb Fresh mushrooms
6 lg fillets sole
1/4 c Dry sherry
Salt
4 tb Cognac
1 ts Tomato paste

Servings

INSTRUCTIONS

Remove the meat from the lobster tails. Put the shells in a pot with sherry, wine, water, 1 sliced mushroom, salt and pepper. Bring mixture to a boil. Simmer for 20 minutes, strain and reserve liquid. Wash sole in water to which approximately 1 Tablespoon of lemon juice has been added. Pat fish dry. For stuffing, quarter remaining mushrooms and saute in 1/2 stick butter. Sprinkle with lemon juice, salt and pepper. Turn off heat. Chop lobster meat and add to pan. Flame the mixture with warm cognac. Add chopped parsley. Place the sole filets with dark sides up, spread with stuffing, and roll up. Place in a buttered baking dish. Pour the reserved stock over the stuffed sole and poach for 15 minutes in a preheated 350? oven. Remove, carefully strain stock, and reserve. Keep filets warm. Melt 1/2 stick butter in a heavy saucepan. Add chopped shallots and saute briefly. Remove from heat and stir in tomato paste, flour, and 1 cup reserved stock. Return to low heat and stir until sauce thickens. Do not let it boil. Add Half and Half. In a separate bowl, mix the egg yolks with 1 Tablespoon brandy. Enrich the sauce by gradually adding the hot sauce to the egg mixture. When warm, add the egg mixture back into the sauce. On a warm platter, arrange the sole and spoon sauce over them. Sprinkle with any reserved stuffing. Watercress makes a nice additional garnish. Yield: 6 servings. EDEN FERGUSON BABER (MRS. TYLER) From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

NOTES

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Filets of Sole Walewska

4 tb Flour
2 Egg yolks
1 tb Chopped parsley
2 Rock lobster tails
1 Butter
2/3 c Half and half
 Lemon juice
3/4 c Dry white wine
1/2 c Water
 Pepper
1 tb Brandy
2 Shallots chopped
1/2 lb Fresh mushrooms
6 lg fillets sole
1/4 c Dry sherry
 Salt
4 tb Cognac
1 ts Tomato paste

Remove the meat from the lobster tails. Put the shells in a pot with  sherry, wine, water, 1 sliced mushroom, salt and pepper. Bring mixture to a  boil. Simmer for 20 minutes, strain and reserve liquid. Wash sole in water  to which approximately 1 Tablespoon of lemon juice has been added. Pat fish  dry. For stuffing, quarter remaining mushrooms and saute in 1/2 stick  butter. Sprinkle with lemon juice, salt and pepper. Turn off heat. Chop  lobster meat and add to pan. Flame the mixture with warm cognac. Add  chopped parsley. Place the sole filets with dark sides up, spread with  stuffing, and roll up. Place in a buttered baking dish. Pour the reserved  stock over the stuffed sole and poach for 15 minutes in a preheated 350?  oven. Remove, carefully strain stock, and reserve. Keep filets warm. Melt  1/2 stick butter in a heavy saucepan. Add chopped shallots and saute  briefly. Remove from heat and stir in tomato paste, flour, and 1 cup  reserved stock. Return to low heat and stir until sauce thickens. Do not  let it boil. Add Half and Half. In a separate bowl, mix the egg yolks with  1 Tablespoon brandy. Enrich the sauce by gradually adding the hot sauce to  the egg mixture. When warm, add the egg mixture back into the sauce. On a  warm platter, arrange the sole and spoon sauce over them. Sprinkle with any  reserved stuffing. Watercress makes a nice additional garnish. Yield: 6  servings.    EDEN FERGUSON BABER (MRS. TYLER)    From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior  League.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 6

Calories: 792
Calories from Fat: 467 (59%)

Amt Per Serving		% DV

	Total Fat 51.9g	69 %
	Saturated Fat 28.2g	141 %
	Monounsaturated Fat 15.6g
	Polyunsanturated Fat 4.3g
Cholesterol 787.4mg		242 %
Sodium 542.9mg		19 %
Potassium 966.8mg		25 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 14.6g
Protein 55.6g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 792

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