Take from the fire, add the yolks
of three eggs well beaten and a tablespoonful of minced parsley.
Spread this sauce over the fish, cover with crumbs, dot with butter,
and brown in the oven. Sprinkle with lemon-juice and serve.
BAKED FLOUNDER A LA PARISIENNE
Stuff a cleaned flounder with seasoned
[Page 139]
crumbs and put into a buttered baking-dish. Dot with butter, sprinkle
with salt and pepper, and pour over half a cupful each of oyster
liquor and white wine. Cover with buttered paper and bake for forty
minutes, basting as required. Take up the fish, strain the sauce,
and prepare a sauce according to directions given in the first part
of the recipe for Flounder Pie a la Normandy. Add the strained
liquid to the sauce, pour over the fish, cover with crumbs, and
brown in the oven.
BAKED FLOUNDER A LA ST. MALO
Put the cleaned fish into a buttered baking-dish with chopped onions,
parsley, salt, pepper, a tablespoonful of butter and two cupfuls of
cider. Add also a little mussel or oyster liquor if at hand. Bake
for half an hour in a moderate oven, basting as needed. Drain the
sauce, thicken with a tablespoonful of butter cooked with an equal
quantity of flour, add more butter and a squeeze of lemon-juice.
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