2 green onions with tops, chopped
1/2 green pepper
1/2 c. fresh mushrooms, chopped
2 tbsp. dry white wine
1/4 lb. crabmeat
1 lb. fresh sole fillets
1 1/2 tbsp. fresh lemon juice
1/2 c. chicken broth
1/4 c. flour

Saute green onion, green pepper, and mushrooms in wine. Add crab filling over each fillet; roll and secure with toothpicks. Pour lemon juice and 1/4 cup of chicken broth over fish. Bake at 350 degrees for 10-12 minutes or until fish flakes easily. Transfer to serving plate to keep warm. Shake flour and remaining broth in a covered jar to form a smooth paste. Pour liquid that fish was baked in into saucepan. Bring to a boil. Gradually add flour thickening, stirring constantly, until thick. Pour over sole. Serve at once. Serves 4.