Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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