Title: Baked sole with lemon sauce
 Categories: Seafood, Sauces, Syd's book
      Yield: 4 Servings
 
      2 lb Sole, Fresh or Frozen
      1 ts Salt
    1/4 ts Pepper
      3 tb Butter
      2    Egg Yolks
      1 tb Water
      1 tb Flour, All-Purpose
    3/4 c  Chicken Broth
      2 tb Lemon Juice
      1    Green Olives, Stuffed
 
  Pre-heat oven to 350øF.  Grease a large shallow baking dish.  Arrange
  fillets in dish.  Sprinkle fillets with salt and pepper.  Dot with 2 T
  butter.  Bake for 10 minutes or until fish flakes easily when tested
  with a fork.  Start sauce preparation about 15 minutes before you put
  the fish in the oven.  In a cup, mix egg yolks with water, set aside.
  In heavy saucepan over medium heat, into 1 T of hot butter, stir
  flour until well blended.  Gradually stir in chicken broth and lemon
  juice.  Cook with stirring until mixture is thickened.  Remove
  saucepan from heat.  Into egg yolks, stir 6-8 drops of Tabasco Sauce.
  Slowly pour egg mixture into sauce, stirring rapidly to avoid
  lumping.  Cook with stirring until thickened (DO NOT BOIL).  Spoon
  off any excess liquid from fish.  Pour sauce over fish and garnish
  with sliced stuffed green olives.  The olives add a lot more to this
  dish than you might imagine. From: Syd's Cookbook.
  
  File