1 sm Onion chopped
3 Green onions chopped
1/4 lb Mushrooms (fresh) chopped
3 tb Butter (or marg.) melted
1/2 c Soft bread crumbs
2 tb Parsley (fresh) chopped
1/2 Lemon juice of
6 Catfish fillets (7-9 oz. ea)
1/2 lb Shrimp (med.) cooked,peeled
3/4 c Swiss cheese shredded (3oz)
1/3 c Butter (or marg.)
1/3 c All-purpose flour
2 2/3 c Milk
1/3 c Dry white wine
2 Egg yolks
1/2 ts Dry mustard
dash Red pepper Saute onions and mushrooms in butter or margarine, until tender.
Add bread crumbs, parsley and lemon juice, 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. Serves 6. 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 thick 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.