Recipe - Crab-Stuffed Sole

8 Sole fillets (two pounds)
Filling
1 pound Crab meat
5 tablespoon Minced chives
5 tablespoon Minced parsley
5 tablespoon Butter, melted
One fourth cup Chopped celery
One half cup Plus two tablespoons heavy
cream
One half teaspoon Salt
Fresh ground pepper, to
taste
Sauce
3 tablespoon Butter
3 tablespoon Flour
One fourth teaspoon Salt
1 One half cup Milk
l/3 cup dry white wine
topping
1 cup Grated Swiss cheese
One half teaspoon Paprika
Minced parsley

Preheat oven to 400 degrees. Combine filling ingredients and spread over
fillets. Roll each fillet into a tube shape and place seamside down baking
dish

To make sauce, melt butter saucepan, then blend in flour and salt. Simmer
for two minutes. Stir in milk and wine, and simmer until mixture thickens,
stirring constantly.

Pour sauce over fillets and bake at 400 degrees for 15 minutes. Sprinkle
with cheese. Bake until cheese melts. Sprinkle with paprika and parsley.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini