1 lb. sole fillets
1 tbsp. lemon juice
1/4 c. snipped parsley
3 oz. can whole mushrooms, drained
1 tbsp. Dijon mustard
1 tsp. cornstarch
1 c. light cream
1 c. cooked tiny shrimp
2 tbsp. fine dry bread crumbs
1 tsp. melted butter

1. Brush each fillet with lemon juice; season with salt and pepper. Sprinkle one side with parsley. Cut fish in half lengthwise. Roll each up loosely, parsley side in; secure roll with wooden pick.

2. Stand rolls up in 9x9x2 inch baking dish. Cover, bake at 425 degrees for 10 minutes.

3. Drain off juices; remove picks. Press a mushroom in each roll. Blend mustard into cornstarch; stir in cream. Cook and stir until bubbly. Ad the shrimp, heat through.

4. Pour the sauce over fish. Mix the bread crumbs and melted butter and sprinkle over fish rolls.

5. Bake, uncovered, for 10 minutes at 350 degrees. Serve with asparagus.