3 lb Fillet of sole
2 c  Milk
1/2 c  Butter
2 c  Fresh grapes
1/2 c  Flour
1 ts Salt
1/8 ts White pepper
1/2 ts Celery salt
1/2 c  Buttered bread crumbs
Parmesan cheese

Cover sole with milk; cook over low heat 5 minutes. Drain, reserving
milk. Melt 1/4 cup butter. Place grapes in casserole dish. Place sole
over grape layer. Melt remaining butter: blend in flour. Add
reserved milk, stirring constantly, over low heat until thick. Add
salt, white pepper & celery salt; pour over fish in casserole. Top
with buttered bread crumbs & Parmesan cheese. Bake, uncovered, in 400
oven for 30 minutes or until hot & bubbly.