6 sole fillets
1/2 lb. mushrooms, sliced
2 tomatoes, quartered
1 green onion with top, chopped
3/4 c. wine
2 tbsp. butter and flour (each)
1/2 c. milk
1 tsp. curry powder (scant)

Place sole and onion in buttered skillet. Season with salt, pepper and curry powder. Add 1/4 cup wine and cook slowly until white (about 10 minutes). Remove fillets to casserole and make sauce of butter, flour and milk (same pan). Pour over fish and garnish with tomatoes and mushrooms, dot with butter. Bake at 350 degrees for 20 minutes.