4 (6 oz.) portions of fillet of sole
1/4 lb. butter
1 oz. shallots, chopped finely (one head)
1/2 lb. mushrooms, sliced
2 tbsp. chopped parsley
2 sm. bay leaves
Salt & white pepper to taste
Squeeze of fresh lemon juice to taste
1 c. Sauterne wine

SAUCE:

3 tbsp. butter
2 tbsp. flour
2 c. milk
1 c. court bouillon or additional amount for proper consistency

PRE-PREP:

1. Cut fish fillets into portions.

2. Chop shallots and parsley.

3. Slice mushrooms.

4. Scald milk.

5. Have all other ingredients handy, ready to use.

PROCEDURE:

1. Place shallots in a shallow baking dish with several tablespoons of butter. Place over a low fire, cover and cook shallots until translucent, stirring occasionally. Do not let brown.

2. Add mushrooms, turn fire up high, shake pan and cover. Let mushrooms cook a minute or so, do not brown or over cook or they will get tough.

3. Remove cover, forming a bed with the mushrooms, and shallots, and neatly place fish in dish. Season with salt and pepper, pinch of thyme leaves and scatter bay leaves. Cover and cook for 1 minute. Remove cover, pour wine over the fish and cover once more and let cook a minute or two until the fish turns white (opaque) or is tender. Do not overcook.

4. Remove dish from fire immediately, tilt dish, and drain off cooking liquor (court bouillon) into a little sauce pot (keep fish covered and warm). Keep cooking liquor hot.

5. In another pot proceed to make into a velute sauce, using equal parts of the court bouillon and milk, keeping in mind it is better to make the sauce a little thicker. Thin out if necessary, let sauce cook out.

6. Spoon sauce back over fish. Return to fire just to return to a boil. Cover and keep warm until ready to use. 4 servings.

PROCEDURE FOR MAKING SAUCE:

1. Place butter in a little sauce pot, place over a low fire and melt, add flour and stir all together with a wire whisk and cook until foamy.

2. Add scalded milk and cooking liquor all at once, stirring rapidly with the wire whisk. Season with salt and pepper.

3. Then thickened and smooth, reduce heat and cook, stirring occasionally for several minutes.