6 lg. flounder fillets (about 2 lbs.)
1/2 tsp. salt
6 slices tomato
12 slices Swiss cheese

Sprinkle fillets on both sides with salt, then roll each up. In a 9 x 13 inch greased baking dish, place a flounder roll, beside it a tomato slice, and next to that a pair of cheese slices. Begin next row with a tomato slice, then cheese, then the flounder rolls, and start the third row with cheese, then flounder, and then tomato. After all ingredients are used up, there should be a diagonal pattern in the way the flounder, tomato, and cheese line up.

SAUCE:

1 (4 oz.) can sliced mushrooms
2 med. onions
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
1 1/2 c. uncooked long grain rice
3/4 c. chopped parsley

Drain mushrooms, reserving liquid. In a 2 quart saucepan, saute mushrooms and onion in butter until golden. Stir in flour, salt, and parsley, then add cream, mushroom liquid combined with enough water to make 1/2 cup, and sherry, stirring until all is mixed. Bring to boil. Pour over fish, tomato, and cheese. Bake 15 to 20 minutes or until fillets are golden and can be flaked easily with a fork. Meanwhile, cook rice. When all is done, spoon rice along sides of dish. Serves 6.