1 1/2 lbs. sm. sole fillets
Salt & white pepper
1 tsp. dried tarragon leaves
1/2 c. each water & dry white wine
1/4 lb. mushrooms, sliced
3 tbsp. butter
1 1/2 tbsp. all purpose flour
2 egg yolks
1/2 c. whipping cream
Chopped parsley & lemon wedges for garnish

You may omit the 1/2 cup white wine and add 1/4 cup water.

Sprinkle sole fillets with salt and pepper. Fold in halves and place in a buttered baking dish in a single layer. Sprinkle with tarragon. Pour in water and wine.

Cover and bake at 350 degrees until fish looks opaque, 20 to 25 minutes.

While fish bakes, saute mushrooms in butter until lightly browned. Carefully pour off and measure fish cooking liquid. Keep fish warm.

Stir flour into mushrooms; cook until bubbly. Remove from heat. Gradually mix in 1 cup of the fish liquid. Return to heat. Cook, stirring constantly, until thickened. Beat egg yolks and cream in a small bowl. Stir in a little of the hot sauce. Pour egg mixture into remaining sauce. Cook, stirring over low heat until thickened (do not boil). Salt to taste.

Transfer sole to a heatproof serving dish. Pour on sauce. Place under broiler 2 to 3 minutes. Sprinkle with parsley and garnish with lemon. 4 servings.