Flounder Crowns with Florentine Stuffing
Serves 8
Source:Yankee Church Supper Cookbook.Recipe courtesy of Woodmont Congregational Church,Milford Connecticut.

"This recipe could make you famous"

3 lbs.flounder filets,fresh or frozen
3/4 tsp.salt
1/4 c.butter,melted

Stuffing:
1/2 c.chopped celery
1/4 c.butter,melted
1 (6 1/2 oz.) pkg. onion & garlic salted croutons(4 cups)
1 egg,beaten
1 (10 oz.)pkg.frozen chopped spinach,thawed
1/2 tsp.salt
1/4 tsp.thyme
1/8 tsp.pepper

Divide filets in half lengthwise.Sprinkle with salt.

Cook celery in 1/4 c.butter till tender.Combine with other stuffing ingredients & mix thoroughly.(Makes 4 1/2 c.stuffing).

Place approximately 3/4 c.filling on each filet half.Roll fish around stuffing & secure with toothpicks.

Place stuffed fish rolls"crowns" on edge in shallow,well greased 9"x13" baking dish.You'll have about 16 crowns.

Drizzle with 1/4 c.melted butter.Bake at 350 degrees for about 25 minutes or till fish flakes easily when tested with a fork.

Sauce:

2 Tbls.butter
2 Tbls.flour
1 c.milk
1 egg yolk
2 Tbls.heavy cream
1/2-1 c.small cooked shrimp
salt & pepper to taste

Melt butter & blend with flour.Add milk gradually,stirring constantly & cooking till thickened.Remove from heat.

Beat egg yolk & mix with a little sauce.Add egg to remainder of sauce,stirring to blend well.

Add cream,shrimp & seasoning.Heat through over double boiler & pour over flounder crowns.