Baked Stuffed Flounder Ricardo

• 4 cups fresh bread crumbs
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons sage
• 1 cup diced celery
• 3 tablespoons minced onion
• salt to taste
• ground black pepper to taste
• 1 egg
• 2 pounds flounder fillets
• 1 1/2 cups light cream
• 1/2 cup sherry
• 4 ounces sharp Cheddar cheese, shredded
• 1/2 teaspoon ground nutmeg
• 2 tablespoons butter
• 2 sprigs fresh parsley, for garnish
• 2 1/2 tablespoons all-purpose flour

1. In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well.
2. Beat egg slightly, and mix into the stuffing.
3. Spread stuffing on each fillet, roll up, and secure with toothpicks.
4. Stand fillets up in a 2 quart casserole.
5. Stir together cream and sherry in a small bowl.
6. Pour over fillets.
7. Sprinkle with cheese.
8. Bake at 350 degrees F (175 degrees C) for 30 minutes.
9. Remove from oven.
10. Serve stuffed fillets with cream sauce.
11. Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.
12. If the sauce needs thickening, pour it into a small saucepan.
13. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.

bread crumbs, ground nutmeg, sage, celery, onion, salt, ground black pepper, egg, flounder fillets, light cream, sherry, cheddar cheese, ground nutmeg, butter, parsley, flour

Taken from allrecipes.com/recipe/baked-stuffed-flounder-ricardo/ (may not work)