Pour the sauce over the fish and serve.
BAKED FILLETS OF FLOUNDER IN WINE
Fillet the fish. Mix together four tablespoonfuls of Sherry, half a
cupful of butter, one tablespoonful each of onion-juice, lemon-juice,
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and salt, and add pepper to season. Bring to the boil, dip the
fillets into it, arrange in a baking-dish, cover with the remaining
sauce and bake in a hot oven for ten minutes. Fry in butter a slice
each of onion and carrot, a bay-leaf, and a sprig of parsley. Add
a tablespoonful of flour and cook thoroughly. Add one cupful of
chicken stock and half a cupful of cream. Cook until thick, stirring
constantly, and seasoning with salt, pepper, and grated nutmeg.
Add the gravy from the baking-pan, strain, reheat, pour over the
fish, and serve.
BAKED FILLETS OF FLOUNDER
Remove the back-bone and cut the fish into four pieces. Roll up
each piece and pin with a toothpick. Soak for an hour in oil and
lemon-juice. Roll in seasoned crumbs, then in beaten egg, then
in crumbs. Put into a baking-pan, upon thin slices of salt pork,
sprinkle with chopped onion and olives, cover, and bake. Garnish
with sliced lemons.
FLOUNDER WITH FINE HERBS
Put the prepared fish into a pan with two tablespoonfuls of butter,
the juice of a lemon, and salt and pepper to season.
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