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Flounder with Chablis Sauce

6 Flounder Fillets
1/2 cup Chablis wine
6 small onion rings
2 Tbsp. lemon juice
1/2 bay leaf
1 Tbsp. butter
1 Tbsp. flour
2 egg yolks
1/4 tsp. salt
6 peppercorns

Place Flounder on onion rings in greased, shallow dish. Add Chablis, lemon juice, bay leaf, salt, and peppercorns. Cover with sheet of buttered waxed paper. Bake at 350 degrees F for 15 minutes. Remove Fillets from dish and keep warm. Strain sauce; add water if needed to make 1 cup. Melt butter; add flour and strained sauce. Cook, stirring constantly, until thickened. Beat egg yolks, with 1 tablespoon of water and add to sauce. Cook for 1 minute, stirring vigorously. Place Fillets in shallow baking dish. Pour sauce over them. Set in pan of water at 400 degrees F for 3 minutes.

Serves 5-6.

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