Filet Farcis A La Creme

* Exported from MasterCook II *

Filet Farcis A La Creme

Recipe By : Mrs. Neil Robinson, III
Serving Size : 4 Preparation Time :0:00
Categories : Entreé Fish/Seafood
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ea Sole Fillets Or Flounder Fillets
Salt And Pepper
2 Tbsp Butter
2 Sm Onions -- chopped
1/2 Lb Mushrooms -- sliced
2 Tbsp Fresh Parsley -- snipped
2 Cans Tiny Shrimp -- <OR>
2 1/2 C Crabmeat
2 tbsp Flour
1 C Light Cream
1/2 C Dry White Wine
2 tbsp Cognac -- optional
1/2 C Swiss Cheese -- grated

Sprinkle filets with salt and pepper. Sauté onions and mushrooms in butter
until golden. Stir in parsley and shrimp and heat thoroughly. Place part
of this mixture by teaspoonsful on large end of each filet. Roll up and
place side by side in shallow baking dish. Into remaining onion-shrimp
mixture, stir flour, then cream, wine, and cognac. Season with salt and
pepper. Bring to boil while stirring and pour over filets. Sprinkle with
cheese. Bake at 400° for about 25 minutes or until golden.

Serves 3 to 4

Source: "Mountain Measures" -- Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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