Filets de Sole Farcis á la Créme

6 fillets of sole
2 small onions, chopped
½ lb mushrooms, quartered
2 Tbsp butter
2 Tbsp snipped parsley
2 cans tiny shrimp
2 Tbsp flour
1 cup light cream
½ cup dry white wine
2 Tbsp cognac
salt & pepper
½ cup grated Swiss cheese

Sprinkle fillets with salt & pepper.

Sauté onions and mushrooms in butter until golden. Stir in parsley and shrimp, heat thoroughly. Place part of this mixture by teaspoonfuls on large end of each fillet. Roll up and place side by side in a shallow baking dish.

Into remaining onion mixture, stir flour, then cream, wine, cognac, and season with salt & pepper. Bring to a boil while stirring, then pour over filets. Sprinkle with cheese. Bake in a 400° oven for about 25 minutes, or until golden.

Bommy