*  Exported from  MasterCook  *
                               SOLE VERONIQUE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Pacific Sole fillets
    1 1/2   c            Water
    1       c            Dry white wine
    1       md           Onion -- quartered
    1                    Bay leaf
    3                    To 4 whole peppercorns
      1/2   ts           Salt
    3       tb           Butter
    3       tb           Flour
    1       c            Cream
    1       tb           Dry sherry
    1       t            Lemon juice
      1/2   ts           Worcestershire sauce
                         Salt and pepper to taste
    1       c            Canned seedless grapes
      1/4   lb           Fresh mushrooms -- sliced
   Rinse fish with cold water; pat dry with paper towels.
   In large skillet, combine water, wine, onion, bay
   leaf, peppercorns and 1/2 teaspoon salt. Bring to
   boil; reduce heat.  Add fish to liquid; cover and
   simmer for 4-5 minutes, or until fish flakes easily
   when tested with a fork.  Drain fish, reserving
   cooking liquid.  Transfer fish to well-greased 12 x
   8-inch glass baking dish or oven-proof platter.
   Strain reserved liquid; return to skillet and boil
   rapidly until reduced to 3/4 cup.  Remove from heat;
   set aside.  In small saucepan, over medium heat, melt
   butter.  Blend in flour. Gradually add cream and
   reduced liquid.  Continue cooking, stirring
   constantly, until mixture thickens.  Mix in sherry,
   lemon juice, Worcestershire sauce, salt and pepper.
   Stir in grapes and mushrooms. Pour hot sauce over
   fish; sprinkle with paprika.  Place under preheated
   broiler 3-4 inches from source of heat for 1-2
   minutes, or until sauce is bubbly and delicately
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