6 flounder fillets
1/2 tsp. salt
6 slices tomato
12 slices Gruyere or Swiss cheese
1 1/2 c. uncooked rice
3/4 c. snipped parsley

SAUCE:

1 (4 oz.) can sliced mushrooms
2 med. onions, sliced
2 tbsp. butter
1 1/2 tbsp. flour
1 1/2 tsp. salt
1/4 c. minced parsley
1 c. light cream
6 tbsp. sherry

Sprinkle fillets with salt, then roll up. In 9 x 13 inch greased baking dish place flounder roll, then tomato slice, then 2 slices cheese. Continue pattern. Preheat oven to 400 degrees.

SAUCE: Drain mushrooms, reserving liquid. In 2 quart saucepan, saute mushrooms and onion in butter until golden. Stir in flour, salt, parsley. Then add cream, mushroom liquid combined with enough water to make 1/2 cup and sherry. Bring to boil. Pour over fish, tomato, cheese. Bake 15 to 20 minutes. Serve with cooked rice with parsley.

Serves 6.