saute mushrooms until lightly browned. Remove from heat; stir in crab or shrimp meat, cracker crumbs, capers and dill weed. Spoon skewering with toothpicks. Place in large skillet. Sprinkle with seasoned salt; add lemon slices, wine and water. Cover and poach 20 Stir cornstarch into cream. Blend into pan juices until thickened. Beat egg in a small bowl; beat in a little hot mixture. Return to skillet stirring constantly until blended. Serve over fish at once.
Your Filet of Sole San Clemente is ready. Happy cooking!
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