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THE TOWER
Los Angeles, California

In the '80s, The Tower restaurant was a favorite of many in the entertainment industry.  The walls were adorned by photographs of those who frequented the restaurant.  The cuisine consisted of a variety of classical and regional dishes.  These dishes were served by cart in the traditional manner.  The chef of The Tower provided the following recipe.

SUPREME OF RED SNAPPER AU CHAMPAGNE, NATALIE

4 6-8 ounce fillets of fresh Florida Red Snapper

3 tablespoons sweet butter

1 tablespoon  all-purpose flour

1 tablespoon heavy cream

1 tablespoon chopped shallots

1 tablespoon chopped parsley

2 cups dry champagne

1 cup fish bouillon - made from fish bones cooked in seasoned butter

Salt and pepper to taste

Place fillets in buttered pan that has been sprinkled with chopped raw shallots.  Season to taste.  Moisten with

Reduce elements for five minutes, add "beurre manie" -- butter and flour mixed together -- and stir ingredients with a French whip until a smooth mixture has been achieved.  Fold in heavy cream and correct seasoning.

Place fish in warm platter and pour sauce over it.  Sprinkle with chopped parsley and serve.