Sole Thermidor
Lovely, hot and flavorful. This dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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DIRECTIONS
- Trim fish fillets and poach in two cups of the court bouillon.
- Lift carefully onto a hot baking platter.
- Combine the flour and melted butter; add the court bouillon in which the fish was poached.
- Cook for three minutes; remove from heat.
- Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
- Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.
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