18.FILLET SOLE WITH A SHRIMP AND CRAB FILLING

Ingredients:
3 fillets of sole (1 1/1 pounds)
1 teaspoon salt
1/8 teaspoon white pepper
1/4 cup butter
1 branch fresh Thyme(for garnish)
Lemon wedges (for garnish)

Filling:
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 cup milk
1/2 cup boned flaked crab meat
1/2 cup cooked chopped shrimp
1/4 cup chopped celery
1/4 cup chopped scallion
1 tablespoon chopped parsley
1 teaspoon salt

Sauce:
1 tablespoon butter
1 teaspoon hour
1 cup light cream
1/4 teaspoon salt
Dash pepper
2 egg yolks
1 tablespoon lemon juice

Preparation:
Season the fillets well with salt and pepper. Lay hat on baking sheet or toil.

Filling:
In a large saucepan over medium heat melt the butter. Stir in the flour. Gradually add the milk; cook, stirring constantly, until the sauce is thickened. Remove from the heat and stir in the crab meat and shrimp. Season with celery, scallion, parsley and salt. Divide the ailing equally among the fillets, spreading it generously. Roll the fillets carefully and secure with toothpicks. Cut each roll in two and place in shallow baking dish.

Bake in preheated oven 400° for hall an hour. Baste often with melted butter.

Sauce:
Melt the butter in a double boiler. Stir in the flour and gradually add cream. Season with salt and pepper. Quickly add a little hot sauce to the slightly beaten egg yolks, Re-Add to the sauce. Place over simmering water in boiler and cook, stirring constantly, until thickened. Add the lemon juice and pour over the fish just before serving. Garnish With lemon wedges,thyme, parsley to taste and with a few whole cooked shrimp it you wish.

Makes: 6 servings

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BON APPETIT!

From an old Cookbook FABULOUS FISH CAJUN STUFFED FLOUNDER A LANCIEN

Ingredients:

6 (1/2 lb.) fillets of flounder
1/4 cup salad oil
1 cup chopped onion
1/3 cup chopped green Pepper
2 cloves garlic crushed
l tablespoon flour
1/2 cup clam juice
1/2 cup tomato juice
2 dashes hot pepper sauce
1 teaspoon Worcestershire sauce
3 tablespoons capers
l 1/2 teaspoons salt
1 teaspoon pepper

Preparation:
In a large saucepan over medium heat sauté the chopped onion, green pepper and garlic in salad oil until tender. Then add the flour and blend in until smooth. Add the clam and tomato juices and hot pepper and Worcestershire sauces. Simmer for 5 minutes. Turn the heat down and add capers, salt and pepper. Cut heavy-duty freezer foil in generous-size squares and put each fillet on a square of foil. Fold and turn up the edges. Spoon the sauce over the fish and wrap each fillet individually. Pull up the 2 long edges of foil and fold them down together until the foil fits loosely around the fish; fold the 2 ends under. Put the wrapped fish in a pan.

Baking:
Bake in moderate oven, 350° for 45 minutes.
Serve the fish in the foil packages so everyone will have plenty of sauce.

Serves: 6 persons