6 fillets of sole

1 egg yolk
1/2 c. cream
2 c. med. white sauce
1 pkg. frozen crab meat, thawed
4 oz. jar diced pimento
1/4 c. chopped green pepper
1/4 c. chopped green onion
1/2 tsp. salt
Dash of pepper
1 tsp. Worcestershire sauce
1 tbsp. dry sherry

Mound stuffing on one end of fillet. Fold other end over. (If fillets are small, use 12.) Sandwich filling between 2 fillets. Place in well greased casserole dish. Cover and bake at 400 degrees for 15 minutes. Uncover, dot with butter and sprinkle with parsley. Bake uncovered 5 minutes.