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Fillet of Sole with Grapes

3 lb Fillet of sole
2 c Milk
1/2 c Butter
2 c Fresh grapes
1/2 c Flour
1 ts Salt
1/8 ts White pepper
1/2 ts Celery salt
1/2 c Buttered bread crumbs
Parmesan cheese


Cover sole with milk; cook over low heat 5 minutes. Drain, reserving milk. Melt 1/4 cup butter. Place grapes in casserole dish. Place sole over grape layer. Melt remaining butter: blend in flour. Add reserved milk, stirring constantly, over low heat until thick. Add salt, white pepper & celery salt; pour over fish in casserole. Top with buttered bread crumbs & Parmesan cheese. Bake, uncovered, in 400 oven for 30 minutes or until hot & bubbly.




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