|6 seasoned ﬁlets of flounders||1 generous cup of dry white wine|
|1 Tbs chopped shallots||1 tsp curry powder|
|5 or 6 thinly sliced mushrooms||1 cup scalded sweet cream|
|2 large fresh tomatoes, peeled||½ cup of ﬁne bread crumbs|
|and coarsely chopped||½ cup grated cheese|
Lay filets in bottom of a buttered baking pan; sprinkle with the chopped shallots, sliced mushrooms and tomatoes. Add curry powder to the white wine and pour over the ﬁlets. Bake in a moderate oven (325°F) 15-20 minutes. When done, arrange the ﬁsh ﬁlets in a hot platter and let the sauce reduce until it gets a little thick, then rub through a ﬁne-meshed sieve into a saucepan, and stir in sweet cream. Heat to boiling point, taste for seasoning, and pour over the ﬁsh ﬁlets.
Gold Cook Book