Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   finely chopped shallots
   1      teaspoon      salt
   1      cup           dry white wine
   1      can           seedless green grapes -- (16oz)
   2      tablespoons   flour
   2      tablespoons   butter or margarine
   2      pounds        sole fillets -- fresh or frozen
     1/4  teaspoon      ground pepper
   1      tablespoon    lemon juice
   2      tablespoons   butter or margarine
     1/2  cup           whipping cream

Preparation:

Sprinkle shallots in 10-inch non-stick skillet (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 550F Broil fillets just until sauce is glazed, about 3 minutes. Garnish with grapes.