Fillet of Sole in Sherry

From Favorite New England Recipes

Fish and Seafood Recipes

Yield: Serves 6

Easy to prepare but very impressive.

• 1-1/2 pounds fillet of sole
• 2 cups light cream
• 1/2 cup sherry
• salt and pepper
• I 4-ounce can shrimp
• 1/3 cup buttered breadcrumbs
• white grapes

Trim the fillets, lay them in a frying pan and cover them with the cream and sherry. Season with salt and pepper and cook about 5 minutes on top of the stove. Remove and arrange in a shallow buttered baking pan. Add the drained shrimp and bake in a hot oven (400 degrees F) until the cream and sherry are thick. Add the breadcrumbs and place the dish under the broiler until the sauce bubbles and browns a little. Remove from stove and serve garnished with white grapes cooked in a little butter.

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