2 lbs. sole fillets, skinned
1 tsp. salt
Dash white pepper
1/2 c. onion, chopped
1 (8 3/4 oz.) can seedless green grapes
1/4 c. grape juice from can
1/4 c. dry white wine
3/4 c. Half & Half cream
1 tbsp. flour
Dash nutmeg
Dash paprika
2 tbsp. butter
1 egg yolk, beaten
1/4 tsp. salt

Sprinkle both sides of fillets with salt and pepper. Roll fillets; secure with toothpicks. Drain grapes, reserving liquid. Melt butter in 10-inch frying pan. Add onion. Cook until tender.

Place fish rolls in pan. Add grape liquid and wine. Cover; simmer for 8 to 10 minutes or until fish flakes easily when tested with fork. Place fish on glass and keep warm, removing toothpicks.

Combine cream, egg yolk, flour, salt and nutmeg. Add gradually to hot liquid. Cook until thickened, stirring constantly. Add grapes. Pour sauce over fish. Sprinkle with paprika.

Broil about 5 inches from source of heat for 4 to 5 minutes or until lightly browned. Serves 6.

Good party dish for sit-down dinner.