1 pkg. (12 oz.) frozen spinach souffle
6 sole fillets (about 1 1/2 lbs.)
White pepper & nutmeg
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 tbsp. dry sherry or lemon juice
1 1/2 c. (6 oz.) shredded Swiss cheese

Let the souffle stand at room temperature for 30 minutes. Then cut into 6 equal size pieces. Wipe sole with damp cloth and lightly sprinkle each fillet with pepper and nutmeg. Place a portion of souffle on each fillet and wrap fish around it. Place fish bundles same side down in a greased shallow 2 quart baking pan.

In a bowl stir together soup, sherry and a dash each of white pepper and nutmeg, then pour mixture over fish bundles. Sprinkle with cheese. Bake uncovered at 350 degrees for 30 to 35 minutes or until fish flakes readily when prodded in thickest portion with a fork. Serves 6.