1/4 c. chopped onion
1/4 c. butter
3 oz. canned broiled, chopped mushrooms
2 lb. fillet of sole
7-8 oz. crab meat, drained with cartilage removed
3 tbsp. flour
1/2 c. coarse Saltine cracker crumbs
Milk
4 oz. processed Swiss cheese, shredded
1/2 tsp. paprika
2 tbsp. snipped parsley
1/2 tsp. salt
Dash of pepper
3 tbsp. butter
1/4 tsp. salt
1/3 c. dry white wine

In skillet cook onion in 1/4 cup butter until tender but not brown. Stir in drained mushrooms (reserve liquid) with crab meat, cracker crumbs, parsley, 1/2 teaspoon salt, and pepper. Spread mixture over fillets. Roll up and place seam side down in a 12 x 7 inch baking dish. In saucepan, melt 3 tablespoons butter. Blend in flour, 1/4 teaspoon salt. Add enough milk to reserved mushroom liquid to make 1 1/2 cups. Add with wine to saucepan. Cook and stir until mixture thickens and bubbles. Pour over fillet rolls.

Bake at 400 degrees for 25 minutes. Sprinkle with shredded cheese and paprika and return to oven for 10 minutes more until fish flakes easily. Serves 4.