Bones from sole
1 cup fish stock
1 cup dry white wine
12 fillets of sole, totaling 1 3/4 pounds, rinsed, plus 1 more pound fillets, ground smooth for quenelles
1 cup cold water
1/2 cup unsalted butter
1 1/2 cups flour, sifted
1 egg and 2 egg whites, beaten together
Freshly ground salt
Freshly ground pepper
1 1/4 cup heavy whipping cream
1/2 Granny Smith apple, peeled and thinly sliced
2 tablespoons Calvados
1/2 teaspoon curry powder
12 medium shrimp, shelled and deveined
2 tablespoons or more beurre manie, recipe follows
1/4 cup soft butter (unsalted)
1/2 cup flour
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