Preparation:
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD SHRIMP AND MUSHROOMS HEAT AND STIR FOR 5 MINUTES, UNTIL MOISTURE EVAPORATES ADD DILL, BREADCRUMBS, AND 1/2 TEASPOON SALT-MIX WELL REMOVE FROM HEAT, COOL SLIGHTLY SPOON SHRIMP MIXTURE EVENLY ONTO SMALL END OF FISH FILLETS ROLLUP AND SECURE WITH TOOTHPICKS PLACE INTO A SKILLET OR SAUTE PAN, OVER A MODERATE FLAME ADD WINE, WATER, AND REMAINING SALT HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES REMOVE ROLLS TO A SERVING PLATTER WITH A SLOTTED SPOON REMOVE AND DISCARD PICKS, KEEP WARM DISSOLVE CORNSTARCH IN HALF and HALF STIR INTO SAUCE HEAT AND STIR UNTIL SLIGHTLY THICKENED ADD 1 TABLESPOON HEATED SAUCE TO EGG-MIX WELL RAPIDLY EGG BACK INTO SAUCE-MIX WELL HEAT AND STIR UNTIL THICKENED, WITHOUT BOILING LADLE A SMALL AMOUNT OF SAUCE OVER FILLETS SERVE REMAINDER OF SAUCE TO THE SIDE SERVE HOT |
