| 1 | Soak lid of clay cooker. |
| 2 | Wash and dry fillets and fold tail under. |
| 3 | Lay in cooker, salt lightly and sprinkle with lemon juice. |
| 4 | Pour wine and water over them, add bay leaf, onion and peppercorns, then cover. |
| 5 | Put into cold oven, turn temperature to 425f and bake for 30 minutes or until fillets are tender. |
| 6 | Melt 3 tb. of butter in a skillet and blend in flour. |
| 7 | Pour off all the liquid from the sole in the oven, you will need 1 ?cups. |
| 8 | Add white wine and water if not enough liquid. |
| 9 | Now blend this liquid gradually into the flour-butter roux, stir until smooth, add cream, season to taste, and simmer for a few minutes. |
| 10 | Scatter cooked shrimps and clams over and between fillets, pour sauce over all. |
| 11 | Sprinkle with cheese, dot with 2 tb. butter, return to oven and bake for another 20 minutes until top is delicately browned |
