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Filet of Sole Normande

1/2 cup dry vermouth
1/4 cup minced scallions
4 Tbsp. butter
2-3 lb. Fillets of Sole
3/4 cup Crab Meat
3/4 cup small Shrimp
3/4 cup sliced, sauteed mushrooms
1 cup cream
4-5 Tbsp. flour
1 can cream of Shrimp soup
1/2 cup grated Swiss cheese
1/4 cup each grated Parmesan & Swiss cheese

Poach the fish in the dry vermouth, scallions and butter mixture (it should simmer for about 3 minutes, don't overcook). Transfer the Sole to a buttered baking dish. Top with the Crab, Shrimp and mushrooms. To the liquid in the poaching pan, add the cream of Shrimp soup and 1 cup cream mixed with the flour. Heat until thickened. Season with remaining cheese. Bake at 350 degrees F for 25 to 30 minutes. May be refrigerated for hours ahead of cooking.

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