Pound
the fillets very flat and thin, then shape butter into
rolls to fill each fillet. Chill the butter in a bowl
of cracked ice. Sprinkle the fillets with salt and pepper,
then take one roll of butter at a time and place on the
fillet. Fold in the ends and roll, covering butter. Skewer
with a wooden pick. Fill and roll remaining fillets. Coat
the rolls with flour and dip in the beaten egg diluted
with water, and then in the breadcrumbs. Brown quickly
in hot butter and drain. Place in a 400 degree Fahrenheit
oven for about 5 minutes, then remove picks and serve
immediately. For a low fat variation you can replace the
butter stuffing with cooked mushrooms.
