---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FILET OF SOLE SAN CLEMENTE
  Categories: Fish, Seafood, Alcohol
       Yield: 6 servings
  
 -------------------------------JUDI M. PHELPS-------------------------------
       6 lg Filet of sole
       5 tb Butter
       2 c  Fresh mushrooms; chopped
     1/2 lb Crab meat or
     1/2 lb Shrimp meat
       1 tb Cracker crumbs
       1 tb 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 tb 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
  
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