2 tbsp. butter
1/2 c. finely chopped onions
1/2 c. finely chopped celery
1 tsp. lemon juice
3 tbsp. minced parsley
1/4 tsp. chervil
1/8 tsp. white or black pepper
Dash of thyme
1 1/2 c. soft bread cubes
1 lb. sole filets

Half of 10 1/2 oz. can condensed cream of mushroom soup
1 tbsp. ripe olives
1 tbsp. milk or cream

In quart bowl, combine butter, onions, celery, seasonings and lemon juice. Cook, covered, 3 minutes, stirring once. Mix cubes with mixture. Butter 4 (6 ounce) custard cups. Line sides and bottoms with thin pieces of fish, reserving small scraps for top. You may have to cut thick pieces in half. Evenly divide stuffing between the custard cups. Top with any left over pieces of fish. Place custard cups on a dinner plate. Microwave, covered for 3 minutes or until fish is opaque. Invert dinner plates with custard cups between them. Let stand covered while making sauce.

Microwave sauce ingredients, uncovered, 1 minute, 30 seconds or until mixture bubbles. Remove top plate and custard cups. Spoon sauce over turbans and serve. Serves 4.