Name: Filets De Sole Veronique (Sole with Green Gra
Ingredients: 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

There's not one door in the world closed where you want to witness for Jesus...Show me a closed door and I will tell you how you can get in I won't however, promise you a way to get out...Jesus didn't say, "Go if the doors are open," because they weren't. He didn't say, "Go if you have an invitation or a red carpet treatment." He said, "Go," because people needed his Word...We need a new approach to missions - an aggressive, experimental, evangelical, no-holds-barred approach...A pioneering spirit... I'm afraid we'll have to go through a deep valley of need and threatening situations, blood baths; but we'll get there. God will take away what hinders us if we mean business. If we say, "Lord, at any cost" - and people should never pray that unless they truly want God to take them at their word - He will answer. Which is scary. But we have to go through the process. This is how it has worked in the Bible for the last two thousand years. So we face potentially hard times, and we have to go through that...We play church and we play Christianity. And we aren't even aware we are lukewarm...We should have to pay a price for our faith. Read 2 Timothy 3:12: "Indeed, all who want to live a godly life in Christ Jesus will be persecuted." The church has been much purified in countries where there was lot of pressure...All I can say is to be ready.

Brother Andrew

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Main dish, White wine	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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