Season with salt, pepper, lemon-juice, anchovy
paste, and minced parsley. Add a tablespoonful of capers, drain
the butter from the fish, pour over the sauce, and serve.
BAKED FLOUNDER A L'ITALIENNE
Cook together a tablespoonful of butter, two tablespoonfuls of
chopped parsley, one tablespoonful each of chopped mushrooms and
shallots, and two cupfuls of white wine.
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Reduce half by rapid boiling. Add one cupful of chicken stock and
half a cupful of milk or beef stock, and thicken with flour blended
with butter. Season with salt and pepper and boil down until very
thick. Prepare a flounder according to directions given in the
preceding recipe. Season with salt and pepper, rub with butter, pour
over one cupful of white wine, cover with the sauce, and sprinkle
thickly with crumbs. Bake in a moderate oven until done. Serve in
the same dish.
BAKED FLOUNDER A LA BONVALLET
Put a cleaned flounder into a baking-pan with salt, pepper, grated
nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of
white wine, and a cupful of white stock. Bake carefully, basting
as required. Take up the fish, add another cupful of stock, and
thicken the sauce with two tablespoonfuls of flour, blended with
an equal quantity of butter.
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