Fish Fillets in Cream Sauce
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
8 fish fillets
2 small lobsters
1/2 pound mushrooms
4 egg yolks
2 cups light cream
4 tablespoons butter
2 tablespoons flour
sherry
salt
Roll 8 fish fillets and tie with string. Cook 8 inutes in fish stock, remove from stock and keep hot. Saute mushrooms in buter. Stir in flour, add a little fish stock and a little veal stock, let boil slowly 5 minutes. Beat cream and egg yolks and add it to the stock gradually under constant stirring. Add diced meat from the boiled lobsters. Salt to taste. Let simmer till piping hot, bu tdo not boil. Just before serving add a little sherry to taste. Pour sauce over fish fillets and serve. (remove string from fillets before serving).
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
8 fish fillets
2 small lobsters
1/2 pound mushrooms
4 egg yolks
2 cups light cream
4 tablespoons butter
2 tablespoons flour
sherry
salt
Roll 8 fish fillets and tie with string. Cook 8 inutes in fish stock, remove from stock and keep hot. Saute mushrooms in buter. Stir in flour, add a little fish stock and a little veal stock, let boil slowly 5 minutes. Beat cream and egg yolks and add it to the stock gradually under constant stirring. Add diced meat from the boiled lobsters. Salt to taste. Let simmer till piping hot, bu tdo not boil. Just before serving add a little sherry to taste. Pour sauce over fish fillets and serve. (remove string from fillets before serving).
