1 1/4 lb. sole
1 pt. whipping cream
1/2 lb. crab meat, frozen
1/2 lb. shrimp, frozen
1 lb. Parmesan cheese
1 tsp. peppercorns
2 bay leaves
1/2 c. white wine
2 tbsp. butter
3 tbsp. flour
Parsley
Cayenne

Wash sole. Rinse with lemon water and pat dry. In shallow baking pan, lay sole and cover with peppercorns and bay leaves. Cover with the wine. Then cover with waxed paper that has been buttered. Bake at 350 degrees for 15 minutes. Cook frozen shrimp and crabmeat in its own juices for 10 minutes then drain. (Keep the broth.) In pan, place butter and melt. Add the flour and cayenne pepper. Add the whipping cream and stir and cook slowly until thick. Add the broth from the shrimp and crabmeat and cook again until thick. Add the crabmeat and shrimp then parsley. Take the sole out of the shallow baking pan and place (without the wine and peppercorns) in a casserole. Place on top of the sole the shrimp and crabmeat with the sauce. Bake at 350 degrees for 20 minutes or until hot. Then add the grated cheese and put under the broiler until cheese is melted and slightly browned. Serves 4.