8 pieces fillet of sole (1/3 lb ea)
2 c. water juice of 1 lemon
2 med. white onion 1 clove garlic
10 whole peppercorns 1 bay leaf
3/4 c. dry white table wine 1/4 c. water
6 T. unsalted butter 3 T. flour
1/4 tsp. salt dash cayenne
1/2 c. plus 2 T. half&half 8 mushroom crowns
2 tsp. crushed dried chervil salt and pepper
Rinse sole in water mixed with lemon juice. Pat dry with a cloth.
Sprinkle each piece on one side with salt and pepper, and dot each with
about 3/4 tsp butter. Fold each piece over in half lengthwise and place
in a shallow baking dish.
Slice onion thin. Scatter onion and garlic slices over sole. Sprinkle
with peppercorns, and tuck in bay leaf. Add wine and water. Cover and
poach in a moderate oven (350F) for 15 minutes. Drain and save fish stock.
Discard onions, garlic, peppercorns and bay leaf. Arrange fish on a warm
ovenproof platter -- handle folded pieces carefully as they fall apart
easily.
Melt 3 T. butter in a saucepan. Blend in flour, salt and cayenne.
Slowly add fish stock and cream, stirring constantly. Cook until
thickened. Spoon hot sauce over fish. Garnish with mushroom crowns
sauteed in butter. Sprinkle with chervil. Place in very hot oven (450F)
for about 5 minutes to heat thoroughly.
