Filet of sole bonne femme

1. Greasei a 12" skillet with 2 tb butter or margarine; sprinkle with shallots or green onions; add mushrooms.
2. Foldi filets in half or thirds; place in pan. Add wine and water to just cover filets.
3. Add lemon juice, parsley, salt and pepper.
4. Cover with a circle of wax paper with a small hole cut in the center.
5. Bring to a boil.
6. Reducei heat; simmer 3 minutes.
7. Remove filets to a serving plate; keep warm.
8. Blend flour and 1 tb butter or margarine (beurre manie).
9. Reduce liquid in skillet by half.
10. Add beurre manie, a small amount at a time, stirring until sauce is smooth.
11. Add cream; bring to a boil; correct seasoning.
12. Remove from heat.
13. Add remaining butter or margarine a little at a time, rotating skillet to effect a gradual melting.
14. Pour over filets.
15. Glazei quickly under the broiler or in a 425°F oven.
16. (the purpose of the glazing is to improve the appearance of the dish, and could be omitted without changing the taste in any way).