Filling:

1 c. butter, softened
4 oz. cream cheese
6 oz. shrimp, cut up
3 c. Roquefort cheese, crumbled
2 tbsp. lemon juice
1 tsp. parsley
1 tsp. chopped chives
1/8 tsp. hot pepper sauce
1/8 tsp. Worcestershire sauce
salt and pepper to taste

Mix ingredients for the filling and refrigerate for 30 minutes to firm up.

Coating:

1 egg, beaten
bread crumbs
1 lb. filet sole

Fill each fillet with the filling and roll it up. Then coat it with beaten egg and then roll in bread crumbs. Place into buttered baking dish and top with the rest of the filling. Drizzle with butter and bake at 375°F for 20 minutes.