To make roux, melt the butter and stir in flour and cook just until well blended. In a saucepan add the half & half, wine, pepper, worcestershire sauce and chicken bouillon cubes. Stir to mix and over medium heat, bring to a boil. Stir in slowly the roux and continue stirring over low heat until well blended and sauce thickens. Remove from heat and set aside. Cut flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2 minutes. Drain; place all seafood in buttered casserole dish, cover with the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven for 10 minutes or until Parmesan cheese is melted and casserole mixture appears bubbly. Posted to recipelu-digest by GramWag on Mar 18, 1998