FLOUNDER a LA PROVENcALE

Clean two flounders and let stand for four hours in a marinade of olive-oil and lemon-juice, seasoned with salt, pepper, onion, parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish with the seasoning, a teaspoonful of b.u.t.ter and one cupful each of stock and white wine. Bake for half an hour, basting as needed.

Drain, strain, and skim the sauce, thicken with b.u.t.ter and flour, take from the fire, add the yolks of four eggs well beaten and lemon-juice to taste. Season with red pepper and minced parsley, pour over the fish, and serve.

BREADED TURBANS OF FLOUNDER

Fillet three flounders, season with salt and pepper, dip into melted b.u.t.ter, roll up and fasten with a toothpick. Dip into egg and crumbs and fry in deep fat. Serve with Tartar Sauce.

TURBANS OF FLOUNDER WITH ANCHOVIES

Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls of b.u.t.ter, half a cupful of stock, a tablespoonful of lemon-juice, and salt and pepper to season. Pound to a paste, and add the yolks of two raw eggs. Prepare the fillets of flounder according to [Page 143]

directions given in the preceding recipe. Spread with the forcemeat, roll up, and pin with toothpicks. Roll in melted b.u.t.ter, then in flour, and bake in a hot oven for twenty minutes.

TURBANS OF FLOUNDER WITH OYSTERS

Prepare according to directions given above, stuffing with chopped oysters and seasoned crumbs.

FRICa.s.seE OF FLOUNDER

Clean the flounders, cut into convenient pieces, season with salt, dredge with flour, and fry in boiling fat. Chop a dozen oysters, and put into a saucepan with their liquor, one cupful of white wine, a tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg to season. Bring to the boil, pour over the fish, and serve.

FRIED FLOUNDER

Prepare the fish according to directions given in the preceding recipe. Sprinkle with salt and pepper, dip into milk, then into flour, and saute in pork fat. Or, dip in beaten egg [Page 144]

and bread-crumbs and fry in deep fat. Garnish with lemon and parsley.

FRIED FILLETS OF FLOUNDER

Prepare the fillets according to directions given in the preceding recipe. Keep in a cold place for half an hour, fry in deep fat, and serve with Tartar Sauce.

FILLETS OF FLOUNDER AU GRATIN

Cook together three tablespoonfuls of b.u.t.ter, one tablespoonful of flour, a slice of onion, and a bay-leaf. Add two cupfuls of chicken stock and cook until thick, stirring constantly. Strain, and add a tablespoonful of lemon-juice. Dip the fillets of fish into melted b.u.t.ter, season with salt and pepper, cover with sauce and bread-crumbs. Bake for twenty minutes in a very hot oven.

FILLETS OF FLOUNDER a LA LYONS

Bone the fish and cut into fillets. Wash in cold salted water and wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot drippings. Serve with melted b.u.t.ter, lemon-juice, and minced parsley, or Tomato Sauce, or a sauce made as follows: Cook together one tablespoonful each of b.u.t.ter and flour and thicken with it a cupful [Page 145]

of cream or milk. Add a tablespoonful each of lemon-juice chopped pickles, and capers, a teaspoonful each of minced parsley and mustard, and the mashed yolk of a hard-boiled egg. Beat thoroughly together and serve either hot or cold.

FILLETS OF FLOUNDER a LA NORMANDY

Prepare the fillets according to directions previously given, and season with pepper and salt. Fry a small chopped onion in b.u.t.ter and add two chopped hard-boiled eggs, and one tablespoonful of minced parsley. Season with pepper and salt, add a tablespoonful of b.u.t.ter, and cook to a smooth paste. Spread the fillets with this paste, put a parboiled mussel on each one, roll and tie with a string. Add to the mussel liquor one cupful of cream and simmer the fillets in it for six minutes. Take out and cut the strings.

Thicken the sauce with the yolks of two eggs beaten with four tablespoonfuls of cream, add a teaspoonful of b.u.t.ter and a few drops of lemon-juice. Add a few parboiled mussels to the sauce, reheat, pour over the fish, and serve.

STUFFED FILLETS OF FLOUNDER--I

Prepare the fillets according to directions [Page 146]

previously given, season with salt and pepper, and dredge with flour. Put half of the fillets into a b.u.t.tered baking-dish. Chop together a b.u.t.ton onion, a small bunch of parsley, half a stalk of celery and half a can of mushrooms. Mix two tablespoonfuls of b.u.t.ter with one teaspoonful of flour, and add to the chopped mixture with the yolks of two raw eggs. Season with salt, red and black pepper, and mix thoroughly. Spread the fillets in the pan with this stuffing and lay the other fillets on top. Cover with b.u.t.tered paper and cook for twelve minutes. Serve with the remaining mushrooms heated and sprinkle with lemon-juice.

STUFFED FILLETS OF FLOUNDER--II

Prepare the fillets according to directions previously given. Put each two together, with mashed potato beaten light with egg between.

Cover with crumbs, dip in egg and crumbs, and fry in deep fat.

Serve with Tartar Sauce.

FILLETS OF FLOUNDER WITH GREEN PEAS

Prepare the fillets according to directions previously given, dip into melted b.u.t.ter, and season with salt, pepper, and lemon-juice.

Skewer into shape with toothpicks and arrange [Page 147]

in a baking-dish. Half cover with stock made from the fish tr.i.m.m.i.n.gs and bake for ten minutes. Arrange in a circle on a platter, and fill the centre with green peas seasoned with salt, pepper, and b.u.t.ter. Strain the stock, thicken with b.u.t.ter and flour cooked together, and serve separately as a sauce.

STEAMED FILLETS OF FLOUNDER

Prepare the fillets according to directions previously given, and spread with chopped pickles, olives, capers, parsley, and onions.

Roll up, fasten with toothpicks, and steam or bake, basting with stock, or dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.

STUFFED FILLETS OF FLOUNDER a LA DELMONICO

Prepare the fillets according to directions previously given. Cover with half a cupful of white wine, one cupful of fish stock made from the bones, and salt and paprika to season. Simmer for twenty minutes. Cook together one tablespoonful each of b.u.t.ter and flour, add half a cupful of stock and cook until very thick, stirring constantly. Add half a cupful each of shrimps and oysters chopped fine, a teaspoonful of Worcestershire sauce, the yolk of an egg, and two drops of tabasco sauce. Dip the fillets in this mixture [Page 148]

and cool. When cold dip in crumbs, then in egg, then in crumbs, and fry in deep fat.

ROLLED FILLETS OF FLOUNDER

Prepare the fillets as directed and spread with anchovies, lobster, shrimps, or sardines, mashed to a paste with b.u.t.ter. Roll up, fasten with toothpicks, and bake, fry, saute, or stew, as preferred.

BROILED FILLETS OF FLOUNDER a LA BRIGHTON

Season the fillets with salt, pepper, and oil. Broil carefully and put on slices of b.u.t.tered toast. Surround with parboiled oysters and pour over a sauce made of water and the oyster liquor, thickened with b.u.t.ter and flour cooked together, and seasoned with anchovy paste.

FILLETS OF FLOUNDER a LA DIEP-POISE

Prepare the fillets as directed, seasoning with salt and pepper, brown in melted b.u.t.ter, and cool. Sprinkle with crumbs, dip in eggs beaten with an equal quant.i.ty of melted b.u.t.ter, roll in fresh crumbs and broil, basting with oil. Serve with melted b.u.t.ter, minced parsley, and lemon-juice.

[Page 149]

FLOUNDER PIE a LA NORMANDY

Chop fine two carrots and two onions, two sprigs of parsley, a stalk of celery and a bit of bay-leaf. Fry in b.u.t.ter, seasoning with salt and pepper, and powdered mace. Add two cupfuls of boiled milk and cook slowly for twenty-five minutes. Press through a sieve, add two cupfuls of cream, and reheat. Add the fillets of a two-pound flounder, the mussels taken from a quart of mussel sh.e.l.ls, a quart of oysters, parboiled in their liquor, and drained, and half a pound of cleaned fresh mushrooms. Cook for two minutes. Thicken with the yolks of two eggs beaten with one tablespoonful of b.u.t.ter and two of cream. Fill a baking-dish lined with pastry, cover with crust, and bake.

BROILED FLOUNDER a LA CHIVRY

Cut the flounder into fillets as previously directed. Soak for an hour in a marinade of oil and lemon-juice, seasoned with salt, pepper, onion, and parsley. Dip in crumbs and broil, basting with oil. Serve with quartered lemon.

FLOUNDER WITH WHITE WINE SAUCE

Put the prepared fish into a baking-dish [Page 150]

with two tablespoonfuls of b.u.t.ter, two cupfuls of white wine, and salt and pepper to season. Cover and cook for twenty minutes, adding more water if necessary. Drain the fish, thicken the gravy with a tablespoonful of flour cooked in b.u.t.ter, bring to the boil, add the juice of a lemon and two tablespoonfuls of b.u.t.ter, pour over the fish, and serve.

FLOUNDER AU GRATIN