8 fillets of sole
1/3 c. flour, approximately
1/3 c. butter
1 1/2 tsp. cornstarch
1/2 c. dry white wine
2 tbsp. soy sauce
Chopped parsley

Wash and dry fillets. Mix cornstarch, wine, and soy sauce together and set aside. Dip each fillet in unseasoned flour. Saute in melted butter until golden on each side. Remove fish from pan to serving platter. Stir sauce ingredients into the same pan, and stir until thickened. Pour sauce over fish and sprinkle with parsley. Yield 4 to 8 servings.