Filet Of Sole Bonne Femme

Directions

1. Grease a 12" skillet with 2 tb butter or possibly margarine; sprinkle with shallots or possibly green onions; add in mushrooms. Fold filets in half or possibly thirds; place in pan. Add in wine and water to just cover filets. Add in lemon juice, parsley, salt and pepper. Cover with a circle of wax paper with a small hole cut in the center. Bring to a boil. Reduce heat; simmer 3 min. Remove filets to a serving plate; keep hot.
2. Blend flour and 1 tb butter or possibly margarine (beurre manie.) Reduce liquid in skillet by half. Add in beurre manie, a small amount at a time, stirring till sauce is smooth. Add in cream; bring to a boil; correct seasoning. Remove from heat. Add in remaining butter or possibly margarine a little at a time, rotating skillet to effect a gradual melting. Pour over filets. Glaze quickly under the broiler or possibly in a 425 F oven. (The purpose of the glazing is to improve the appearance of the dish, and could be omitted without changing the taste in any way.)