8 fillets of sole or flounder (2 1/2 lbs.)
1 egg white
3/4 c. heavy cream
1/2 tsp. salt
2 tbsp. chopped parsley
3 drops Tabasco
1 c. dry white wine
1 sm. onion, thinly sliced
3 slices lemon
1 bay leaf
3 whole black peppercorns
1 tsp. salt
1/4 tsp. dried tarragon leaves

NEWBURG SAUCE:

3 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. paprika
3/4 c. light cream
1/2 c. fish stock
2 egg yolks
2 tbsp. dry sherry

Rinse fillets under cold water, pat dry with paper towels. Select six fillets and set aside. Cut the remaining two fillets into 1-inch pieces. Place in blender or processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco. Blend at high speed 1 minute until mixture is smooth and light green color.

Place the six reserved fillets, dark side up, on a cutting board. Spoon fish mixture onto each, dividing evenly (about 2 rounded tablespoons each). Spread evenly, leaving 1/2 inch edge all around.

Starting at narrow end, roll up fillets. Fasten with toothpicks. Lightly butter a medium-sized deep skillet. To keep upright, stand fillets up straight on their more even end, so that they barely touch side of pan.

Add wine, 1/2 cup water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, tarragon. Bring to boil; cover. Reduce heat to low; simmer 10 minutes until center is just firm. Do not overcook. Lift out with slotted spatula. Drain well. (Reserve stock). Place on heated platter; keep warm.

Make sauce. Melt butter in saucepan. Remove from heat; stir in flour, salt and paprika until blended. Cook, stirring several minutes. Gradually stir in cream and 1/2 cup stock. Cook over medium heat, until mixture thickens and boils; about 1 minute. In bowl beat egg yolks. Stir in 1/3 cup hot sauce, then stir back into saucepan. Add sherry. Stir over low heat. Spoon some sauce over fish; pass rest. Serves 6.