Add one cupful
each of water and white wine, cover and
[Page 141]
cook for half an hour. Drain the fish, thicken the sauce with a
tablespoonful of flour cooked in butter, boil, strain, add two
tablespoonfuls of butter, and two tablespoonfuls of chopped parsley,
pour over the fish, and serve.
FLOUNDER A LA FRANCAISE
Cover a flounder with white wine, sprinkle with salt and pepper,
add a bunch of parsley, a few chives, a bay-leaf, and a little
chopped onion. Boil for ten minutes. Take up the fish carefully,
rub the sauce through a sieve, thicken with a tablespoonful of
flour rubbed smooth with half a cupful of butter, bring to the boil,
pour over the fish, and serve.
FLOUNDER A LA JANIN
Fill a flounder with seasoned crumbs mixed with chopped mushrooms,
shallots, and parsley. Put on a buttered baking-dish, season with
salt and pepper, dot with butter, and pour over half a cupful each
of Sherry and oyster liquor. Bake until done, basting as required.
Take up the fish, add a cupful of stock to the sauce, and thicken
with browned flour. Add two tablespoonfuls of butter and a little
lemon-juice. Strain over the fish and garnish with parboiled oysters.
[Page 142]
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.
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