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

Saute onion, pepper, mushrooms in white wine vinegar; drain. Add crab. Lay sole flat, spread crab filling over each fillet. Roll and secure with toothpick. Pour lemon juice and 1/4 of the chicken broth over fish. Bake at 350 degrees for 10 to 12 minutes or until fish flakes. Transfer to a serving plate to keep warm. Shake flour and remaining broth in a covered jar to form smooth paste. Pour liquid that fish was poached in into a saucepan; bring to a boil. Gradually add flour thickening, stirring constantly until sauce is thick, pour over sole. Serve. Serves 4.