STUFFING:

1 pkg. (10 oz.) frozen chopped spinach
4 tablespoons butter
1/2 cup chopped onion
2 cups soft bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
Dash ground cloves
6 or 7 small sole or flounder fillets (about 2 lb.)
1 tablespoon lemon juice
1 teaspoon salt

SAUCE:

4 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
1/2 cup dry white wine
2 egg yolks, slightly beaten

Make stuffing: Cook spinach according to package directions. Drain spinach well using a sieve, pressing down to remove excess moisture.

In a medium saucepan, sauté onion in 4 tablespoons of butter until tender (about 3 minutes).

Add drained spinach, bread crumbs, Parmesan, 1/4 teaspoon salt, and the cloves; toss until well combined.

Preheat oven to 375°F.

Generously grease a 5 1/2 cup ring mold.

Wash sole fillets, and dry well on paper towels. Brush with lemon juice; sprinkle both sides with 1 teaspoon of salt.

Arrange fillets, white side down, around side of prepared ring mold, letting ends hang over edge of mold. Fill mold with stuffing; fold ends of fillets over stuffing. Cover mold with foil.

Place mold in a shallow baking pan. Pour hot water to 1/2 inch depth around mold.

Bake 35 minutes, or until fish flakes easily when tested with fork. Let stand 5 minutes; then carefully pour liquid from mold into 1 cup measure and reserve. Cover mold with foil, and keep warm.

Make Sauce: Melt butter in a small saucepan. Remove saucepan from heat.

Stir in flour, salt, and pepper until smooth. Beat eggs slightly and stir into milk. Gradually stir in milk/egg mixture, 1/3 cup liquid reserved from fish, and the wine. Bring nearly to boiling (tiny bubbles will form around edges), stirring constantly; reduce heat and cook gently 1 minute.

Unmold fish ring, stuffing side down, on heated serving dish. Spoon some of sauce over fish, and pass remaining sauce in a bowl.

Makes 6 servings.