12 large flounder ﬁllets, fresh or frozen
8 strips of bacon, diced
1/2 cup melted butter or margarine
6 cups cornbread crumbs
1/ 2 teaspoon dried chervil
1/2 teaspoon dried tarragon leaves
Butter or margarine
 Defrost ﬁllets, if frozen. Cook bacon crisp; drain on absorbent paper. Drain bacon drippings; measure 1/4 cup and add to melted butter.
 Combine cornbread crumbs, bacon, herbs and combined fats; mix well. Add enough hot water to make stuffing as moist as desired. Place spoonful of stufling on each flounder fillet; roll up ﬁrmly.
 Line a baking pan with foil. Grease foil. Place roll-ups in pan; dot generously With butter or margarine.
 Bake at 375° for 25 minutes, or until fish flakes easily with a fork. Serve with the sauce of your choice.
Makes 6 to 8 servings. (Roll-ups are easily cut in half to serve 1 1/2 per person.)