8 flounder fillets
1/4 c. plus 3 tbsp. butter
2 tbsp. finely chopped celery
1/4 c. finely chopped onion
1/4 c. finely sliced fresh mushrooms
2 tbsp. chopped fresh parsley
12 oz. crabmeat, well cleaned
3/4 c. dry bread crumbs
1 tsp. salt
2 lg. eggs, beaten
3 tbsp. all-purpose flour
3/4 c. chicken stock
3/4 c. milk
1 1/2 c. grated Swiss cheese
1/2 c. dry white wine
1/2 tsp. paprika
8 sprigs fresh parsley

Use cold water to wash fillets. Pat dry. Cover and refrigerate until later.

Melt butter (1/4 cup) in medium saucepan over medium heat and saute celery and onion until soft. Remove from heat and stir in mushrooms, parsley, crabmeat, bread crumbs, salt and pepper. Add eggs and mix. Remove fish from refrigerator and spread mixture over fillets.

Roll each fillet beginning from smaller end to larger end and place them seam side down in a well-greased baking dish. Preheat oven to 350 degrees.

Melt remaining butter in saucepan over low heat. Blend in flour and a dash of salt. Add milk and chicken stock, stirring until become thick. Stir in cheese, wine and a dash of pepper. Continue to cook until sauce begins to bubble lightly.

Pour sauce over fillets and sprinkle with paprika. Bake for 35 minutes. When fully cooked, remove using spatula. Place on serving dish. Spoon sauce on top. Lay parsley on top.