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.