2 tb Finely chopped shallots
1 ts Salt
1 c  Dry white wine
1 cn Seedless green grapes(16oz)
2 tb Flour
2 tb Butter or margarine
2 lb Sole fillets,fresh or frozen
1/4 ts Ground pepper
1 tb Lemon juice
2 tb Butter or margarine
1/2 c  Whipping cream

Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish,
enamel or stainless (not aluminum)). Sprinkle fillets with salt and pepper.
Fold in half; arrange in skillet. Add wine, lemon juice and reserved grape
liquid. Heat to boiling; reduce heat. Cover and simmer until fillets flake
easily, 4 to 5 minutes. Remove fillets with slotted spatula to ovenproof
platter. Keep warm while preparing sauce.
Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer
uncovered 3 minutes. Remove grapes with slotted spoon.
Heat liquid in skillet to boiling; boil until reduced to 1 cup. Melt 2
tablespoons butter. Stir in flour. Stir flour mixture, a small amount at a
time, into reduced liquid. Cook over low heat, stirring constantly, until
thickened. Remove from heat. Stir in cream. Heat to boiling. Add 2
tablespoons butter; stir until melted. Drain excess liquid from platter if
necessary. Spoon sauce over fillets.
Set oven control to broil and/or 550. Broil fillets just until sauce is
glazed, about 3 minutes. Garnish with grapes.