With Mornay Sauce, poached sole becomes elegant. Makes 2 servings.
Ingredients:
2 tablespoons butter
2 tablespoons flour
1/2 cup strained Court Bouillon Supreme
1/2 cup half-and-half
Few drops Worcestershire sauce
Dash ground red pepper
1/4 cup grated Parmesan cheese or 1/4 to 1/2 cup shredded aged Swiss or Gruyere cheese (I recommend using Gruyere, if you can find a good one)
Salt and pepper to taste
2 servings poached sole fillets or red snapper
Grated Parmesan cheese or shredded aged Swiss or Gruyere cheese

Directions:
Melt butter in a small saucepan over medium heat until frothy. Stir in flour. Cook until frothy. Do not brown. Blend in strained Court Bouillon Supreme.  Cook and stir until thickened and smooth. Blend in half-and-half. Add Worcestershire suce, ground red pepper and 1/4 to 1/2 cup cheese. Cook gently, stirring constantly, until cheese is melted and sauce is smooth and hot. Add salt and pepper to taste. Arrange warm poached fillets on heatproof plates or in au gratin dishes. Pour sauce over fish to cover. Lightly sprinkle Parmesan, Swiss, or Gruyere cheese over top. Broil until lightly browned and bubbling. Makes 2 servings.