Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion; chopped 1/2 Lemon; juice of
3 Green onions; chopped 6 Catfish fillets (7-9 oz. ea)
1/4 lb Mushrooms (fresh); chopped 1/2 lb Shrimp (med.); cooked,peeled
3 tb Butter (or marg.); melted 3/4 c Swiss cheese; shredded (3oz)
1/2 c Soft bread crumbs Paprika
2 tb Parsley (fresh); chopped

---------------------------SAUCE--------------------------------
1/3 c Butter (or marg.) 2 Egg yolks
1/3 c All-purpose flour 1/2 ts Dry mustard
2 2/3 c Milk ds Red pepper
1/3 c Dry white wine

Saute onions and mushrooms in butter or margarine, until tender. Add
bread crumbs, parsley and lemon jucie, mixing well. Spread about 2
tablespoons stuffing mixture down center of each fillet; top with
shrimp. roll fillets, securing with wooden picks. Place each fillet,
seam side down, in a lightly greased individual baking dish. Pour
about 1/2 cup sauce over each fillet. Bake at 350 degrees for 25
minutes; sprinkle with cheese and bake 3 minutes longer, or until
cheese melts. Sprinkle with paprika.

SAUCE: Melt butter in a heavy saucepan over low heat; add flour,
stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and wine; cook over medium heat, stirring
constantly. Beat egg yolks until thisk and lemon-colored. Gradually
stir about 1/2 of this hot mixture into yolks; add to remaining hot
mixture, stirring constantly. cook over medium heat, stirring
constantly, until thickened and bubbly. Stir in mustard and red
pepper. Yield: about 3 cups.

SOURCE: Country Cooking published by Mississippi Farm Bureau Women,
1987. Contributed by Evelyn Roughton Typed for you by Nancy Coleman
Submitted By NANCY COLEMAN On 12-02-94

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