MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: FILETS DE SOLE VERONIQUE (SOLE WITH GREEN GRAPES)
  Categories: Main dish, White wine
       Yield: 8 servings
  
       2 tb Finely chopped shallots
       1 ts Salt
       1 c  Dry white wine
       1 cn Seedless green grapes (16oz)
       2 tb Flour
       2 tb Butter or margarine
       2 lb Sole fillets,fresh or frozen
     1/4 ts Ground pepper
       1 tb Lemon juice
       2 tb Butter or margarine
     1/2 c  Whipping cream
  
   Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish,
   enamel or stainless (not aluminum)). Sprinkle fillets with salt and
   pepper. Fold in half; arrange in skillet. Add wine, lemon juice and
   reserved grape liquid. Heat to boiling; reduce heat. Cover and simmer
   until fillets flake easily, 4 to 5 minutes. Remove fillets with
   slotted spatula to ovenproof platter. Keep warm while preparing
   sauce.
   Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer
   uncovered 3 minutes. Remove grapes with slotted spoon.
   Heat liquid in skillet to boiling; boil until reduced to 1 cup. Melt 2
   tablespoons butter. Stir in flour. Stir flour mixture, a small amount
   at a time, into reduced liquid. Cook over low heat, stirring
   constantly, until thickened. Remove from heat. Stir in cream. Heat to
   boiling. Add 2 tablespoons butter; stir until melted. Drain excess
   liquid from platter if necessary. Spoon sauce over fillets.
   Set oven control to broil and/or 550'. Broil fillets just until sauce
   is glazed, about 3 minutes. Garnish with grapes.
  
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