4 sole (flounder) fillets (7-8 oz. each)
1/2 can sm. shrimp
2 slices bread, trimmed and chopped fine
1/4 lb. butter
1 tsp. grated cheese
2 tbsp. flour
1 c. milk
1 tbsp. cracker crumbs
2 oz. sherry
Salt
3/4 c. milk
Paprika

STUFFING: Mix chopped bread with cracker crumbs, 1 oz. sherry, 4 tablespoons butter, grated cheese. Add a pinch of salt and 1/2 can of shrimp.

NEWBERG SAUCE: Saute 2 tablespoons of flour in 4 tablespoons of butter. Add 1 cup milk. Simmer until it thickens, then add salt to taste and a pinch of paprika.

Saute remainder of shrimp with very little butter and 1 oz. sherry and mix with Newberg Sauce. Place stuffing on each fillet and roll up. Put in pan with a little butter in the bottom. Add 1/4 cup milk and salt slightly. Bake at 350 degrees for 20 minutes.

When ready to serve, pour Newberg Sauce over the fillets.