1 1/2 c. water
1 c. white wine
1 tbsp. instant minced onion
1 bay leaf
3-4 whole peppercorns
Salt to taste
2 lb. fillet of sole
4 tbsp. butter & flour
1 c. light cream
1 tbsp. sherry wine
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
White pepper to taste
1 c. seedless grapes, fresh or canned
3/4-1 lb. fresh mushrooms
Paprika

Mushrooms - stems removed. Slice and saute in butter. Then drain.

Combine water, wine, onion, bay leaf, peppercorn and salt in large skillet. Heat to simmering. Place sole in liquid, cover and simmer until fish is tender, about 5 minutes. Drain fillets. Place in shallow baking dish. Strain reserved liquid. Boil rapidly to reduce to 3/4 cup.

Melt butter in clean pan, add flour and cook over low heat until smooth, stirring constantly. Add cream and 3/4 cup of liquid. Cook, stirring constantly until mixture boils and thickens. Add sherry, lemon juice, Worcestershire sauce, salt and pepper. Stir in grapes and well drained mushrooms. Pour hot sauce over fish and sprinkle with paprika. Place under broiler for 1 minute or until sauce is bubbly and delicately browned.