Fillet of Sole Marguery
| Yield: | 4 Servings |
| Categories: |
| 2 | lb | Sole fillets -- cut in 4 oz. |
| Pieces | ||
| 8 | Jumbo shrimp -- peeled, raw | |
| 8 | Oysters -- shucked | |
| 12 | Mushroom caps | |
| 2 | c | Fish stock -- See Recipe |
| 1 | c | Dry white wine |
| 3 | Shallots -- chopped fine | |
| 1/4 | c | Fresh lemon juice |
| 1 | ds | Salt -- to taste |
| 1 | ds | Black pepper -- to taste |
| 4 | oz | Butter -- for the roux |
| 1/2 | c | Flour -- for the roux |
| 2 | c | Locke-Ober cream sauce -- |
| See Recipe | ||
| 2 | Egg yolks -- beaten | |
| 1/2 | c | Unsweetened whipped cream |
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