• 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

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

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.