Put into a baking-dish
with the seasoning, a teaspoonful of butter 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 butter 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
butter, 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 butter, 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
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directions given in the preceding recipe. Spread with the forcemeat,
roll up, and pin with toothpicks. Roll in melted butter, 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.
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