FILLETS OF FLOUNDER A LA LYONS
Bone the fish and cut into fillets. Wash in cold salted water and
wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot
drippings. Serve with melted butter, lemon-juice, and minced parsley,
or Tomato Sauce, or a sauce made as follows: Cook together one
tablespoonful each of butter and flour and thicken with it a cupful
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of cream or milk. Add a tablespoonful each of lemon-juice chopped
pickles, and capers, a teaspoonful each of minced parsley and mustard,
and the mashed yolk of a hard-boiled egg. Beat thoroughly together
and serve either hot or cold.
FILLETS OF FLOUNDER A LA NORMANDY
Prepare the fillets according to directions previously given, and
season with pepper and salt. Fry a small chopped onion in butter
and add two chopped hard-boiled eggs, and one tablespoonful of
minced parsley. Season with pepper and salt, add a tablespoonful
of butter, and cook to a smooth paste. Spread the fillets with
this paste, put a parboiled mussel on each one, roll and tie with
a string. Add to the mussel liquor one cupful of cream and simmer
the fillets in it for six minutes. Take out and cut the strings.
Thicken the sauce with the yolks of two eggs beaten with four
tablespoonfuls of cream, add a teaspoonful of butter and a few
drops of lemon-juice.
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