1 lb. spinach
2 tsp. dry bread crumbs
1 tsp. prepared mustard
4 flounder fillets
2 tbsp. butter
1 tsp. Kitchen Bouquet
1 (2 oz.) can sliced mushrooms
1 tsp. cornstarch
1/4 c. finely chopped onion
2 tbsp. finely cut parsley

Wash spinach thoroughly. Do not drain. Cook in own moisture in covered saucepan, about 20 minutes. Drain and chop fine. Combine with crumbs and mustard. Place a portion of spinach mixture on broad end of each fillet. Roll up and fasten with toothpick. Blend butter and Kitchen Bouquet. Brush over rolled fillets.

Arrange fish in shallow casserole. Combine mushrooms and their liquid with cornstarch in a small saucepan. Bring to a boil and stir. Pour over fillets. Sprinkle with onion and parsley. Bake at 350 degrees for about 30 minutes or until fish flakes easily. Makes 4 servings.