1 1/2 lb. boneless Fillet of Sole
3/4 lb. cooked Crab Meat, finely chopped
1 1/4 C. Fine Bread Crumbs
2 Eggs, lightly beaten
1/4 C. Lemon Juice
2 T. minced Parsley
1/2 tsp. Fines Herbs
1/4 tsp. Salt
Dash Pepper
1/2 C. Chicken Stock
1/2 C. dry White Wine
2 T. Butter
2 T. Flour
Dash Salt & Pepper
2 T. Parsley
2 T. Lemon Juice

Gently pound fish fillets with flat side of mallet until flat and rectangular. To make filling combine crab, crumbs, eggs, lemon juice, fines herbes, salt and pepper. Spread about 1 T. of filling over each piece of fish, leaving a gap around the edges. Fold up fillet at edges making a small lip to hold filling in. Roll up meat, keeping edges turned in. Secure with a short skewer or tie with string. Place rolls in a large frying pan, add wine and stock, bring to a boil. Reduce heat and simmer about 10 minutes. Meanwhile melt butter in small pan and stir in flour, and a dash each of salt and pepper. Cook 1 minute and remove from heat. Remove skewers or strings from fish rolls and arrange on serving platter. Strain cooking liquid from fish, reserving 3/4 cup. Return flour mixture to heat and gradually stir in fish cooking liquids. Cook, stirring until smooth and thickened. Stir in remaining parsley and lemon juice and pour over waiting fish rolls. Yield 6 servings, 3 rolls each.