Categories: Fish, Seafood, Alcohol 
      Yield: 6 servings 
  
-------------------------------JUDI M. PHELPS------------------------------- 
      6 lg Filet of sole 
      5 T  Butter 
      2 c  Fresh mushrooms; chopped 
    1/2 lb Crab meat or 
    1/2 lb Shrimp meat 
      1 T  Cracker crumbs 
      1 T  Capers 
    1/4 ts Dill weed 
      1 ts Seasoned salt; optional 
      1    Lemon; thinly sliced 
      1 c  Dry white wine 
    1/2 c  ;water 
      1 T  Cornstarch 
    1/2 c  Heavy cream 
      1    Egg 
  
  Wipe filet of sole well.  Melt 4 tablespoon butter in a small skillet; 
  saute mushrooms until lightly browned.  Remove from heat; stir in crab or 
  shrimp meat, cracker crumbs, capers and dill weed. Spoon mixture onto 
  center of filet of sole, distributing evenly, and roll, skewering with 
  toothpicks.  Place in large skillet. Sprinkle with seasoned salt; add lemon 
  slices, wine and water. Cover and poach 20 minutes. Remove fish filets and 
  lemon to a heated serving platter. Stir cornstarch into cream. Blend into 
  pan juices until thickened.  Beat egg in a small bowl; beat in a little hot 
  mixture.  Return to skillet stirring constantly until blended. Serve over 
  fish at once. 
   
  Source:  California Cooks. Shared and MM by Judi M. Phelps - 
  Judi.Phelps@sjc.com