Flounder Bonne Femme

YIELD: serves 6

INGREDIENTS

• 6 large fillets of sole (or flounder)
• 1 pound fresh mushrooms
• 1 onion, chopped
• 1 1/2 cups dry white wine
• 1 cup chicken stock
• 2 sprigs parsley, chopped
• Juice of 1 lemon
• Salt and white pepper
• 1/2 cup (1 stick) butter
• 2 tablespoons flour
• 1/2 cup heavy cream
• 1 egg yolk

DIRECTIONS

Place half the sliced mushrooms in the bottom of a buttered shallow pan, add half the chopped onion, half the parsley, and salt and white pepper.

Place the fillets over this mixture and layer the rest of the mushrooms, onions, parsley and seasoning over the fillets. Add the wine and dot with the butter.

Cover with buttered wax paper and cook on top of the stove until the liquid reaches the boiling point. Then place in a 350-degree F. oven for 10 minutes. Remove the liquid to a saucepan and let it simmer until it is reduced to half the original quantity.

Blend 1/2 cup butter with 2 tablespoons flour and add to liquid, stirring slowly. Then add cream, mixed with the egg yolk. Make sure fillets are thoroughly dry, then pour the sauce over them and place them under the broiler until they are browned.