Put some celery tops, thyme and parsley, juice of 1 lemon and ½ tsp. salt in a large skillet. Place 2 lbs. sole fillets in the pan and add about 1/2 inch of water. Simmer for 5 minutes and remove from skillet. Discard what is in the skillet.
½ lb. sliced mushrooms
¾ cup sliced onions
¼ cup butter
½ cup seedless grapes
¼ cup flour
¾ cup chicken broth
¾ cup cream
½ tsp. salt
½ tsp. tarragon
¾ cup fresh bread crumbs
Saute butter, mushrooms and onions. In a greased baking dish put half of the fish then a layer of mushroom mixtureand grapes then another layer of fish.
Make a cream sauce with the remaining ingredients ( except the bread crumbs ) and pour over fish. Top with bread crumbs and bake in the oven @ 325F for about 30 minutes.