Melt 4 tablespoons butter and add flour. Cook for about 3 minutes over gentle
heat or until pale straw colored. Add stock and bring to a boil. add mushrooms and
allow to cook until the sauce thickens. Add cream and re-boil the sauce. Remove
sauce from the heat; add brandy, shrimp, crab and breadcrumbs.
Skin sole fillets and spread filling on the side that was skinned. Roll up and
arrange in a buttered baking dish.
Spoon melted butter over the top and bake for
20 to 30 minutes, until the fish is just firm.