FRICASSEE OF FLOUNDER
Clean the flounders, cut into convenient pieces, season with salt,
dredge with flour, and fry in boiling fat. Chop a dozen oysters, and
put into a saucepan with their liquor, one cupful of white wine, a
tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg
to season. Bring to the boil, pour over the fish, and serve.
FRIED FLOUNDER
Prepare the fish according to directions given in the preceding
recipe. Sprinkle with salt and pepper, dip into milk, then into
flour, and saute in pork fat. Or, dip in beaten egg
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and bread-crumbs and fry in deep fat. Garnish with lemon and parsley.
FRIED FILLETS OF FLOUNDER
Prepare the fillets according to directions given in the preceding
recipe. Keep in a cold place for half an hour, fry in deep fat,
and serve with Tartar Sauce.
FILLETS OF FLOUNDER AU GRATIN
Cook together three tablespoonfuls of butter, one tablespoonful
of flour, a slice of onion, and a bay-leaf. Add two cupfuls of
chicken stock and cook until thick, stirring constantly. Strain,
and add a tablespoonful of lemon-juice. Dip the fillets of fish
into melted butter, season with salt and pepper, cover with sauce
and bread-crumbs. Bake for twenty minutes in a very hot oven.
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