This recipe was clipped from a newspaper, date is unknown but most recipes in this collection were from the 1940s through the 1960s. Watch the baking time on this, it states 200 minutes but I believe it to be a typo and should probably read 20 minutes. Recipe is typed below along with a scanned copy.
Recipes for your Scrapbook.
BY MRS. HARVEY F. ROSTISER
If you are tired of the old ways of serving fish try this attractive way.
Fish Whirls.
1 pound fillet of sole or haddock
Salt and pepper
6 small dill pickles
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon thyme
Salt
Pepper
1 cup shredded pasturized process cheese
Sprinkle fillets with salt and pepper. Place a dill pickle across each fillet and roll up like a jelly roll. Fasten with a toothpick and cut in half. Place cut side up on a well-greased oven-proof platter. Make a cream sauce with butter, flour and milk. Add thyme and season to taste. Add cheese; stir until it melts. Pour sauce over fish. Bake at 400 for 200 minutes, until fish flakes easily. Serves 6.