====== Ingredients ======
  * 4-6 sole fillets
  * 2 shallots or approx 1 tablespoon of chopped onion 
  * 3/4 cup dry white wine or white vermouth
  * 1+ tablespoon four
  * 3/4 cup cream
  * 1 1/4 cup water or court bouillon
  * 6 tablespoons butter, divided
====== Preparation ======

  - Halve the fillets lengthwise and roll each half. Fasten with toothpicks and place in a skillet
  - Add one cup of boiling water or court bullion.  sprinkle with salt & pepper.  Add half the butter, shallots, and wine.
  - Bring to a boil, reduce the heat and simmer until the fish is white in the center, about twelve minutes.
  - Remove fillets to a hot platter and cover or keep warm
  - Boil the liquid in the pan until reduce to one third.  
  - Add the flour blended with the cream, and then the remaining butter.
  - Heat, stirring until smooth.  Strain and pour over the fish.


====== Notes ======

From //The New York Times Cookbook//, 1961

According to a well-told Family Story, this was Rose's first solid food, which she demanded from the high chair.

{{ :recipes:img_20200711_100446484.jpg?400 |}}