• 2 pounds filet of sole or flounder
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 pound mushrooms
  • 2 tablespoons butter
  • 3/4 pound seedless grapes
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup whipping cream
  • Salt and pepper to taste
  • Paparika
  • Directions

    Simmer fish in the milk with salt added until firm. Remove with spatula and save the milk. Briefly rinse the unpeeled mushrooms and cut in medium sized pieces. Cook in 2 tablespoons of butter. Halve the grapes. Heat the butter and whisk in flour. Add milk and any mushroom juice and shredded cheese. Stir over medium heat until smooth. Add cream. Season to taste. Pour some sauce In bottom of 1 1/2-quart pyrex dish or casserole and alternate layers of fish, grapes, mushrooms and sauce, finishing with sauce. Put a little paprika on top. Bake 20 minutes at 400 degrees. Be careful not to bake too long as grapes will thin out the sauce. This can be made in the morning and baked just before serving.

    Serves 6

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