Add a few parboiled mussels to the sauce,
reheat, pour over the fish, and serve.
STUFFED FILLETS OF FLOUNDER--I
Prepare the fillets according to directions
[Page 146]
previously given, season with salt and pepper, and dredge with
flour. Put half of the fillets into a buttered baking-dish. Chop
together a button onion, a small bunch of parsley, half a stalk
of celery and half a can of mushrooms. Mix two tablespoonfuls of
butter with one teaspoonful of flour, and add to the chopped mixture
with the yolks of two raw eggs. Season with salt, red and black
pepper, and mix thoroughly. Spread the fillets in the pan with this
stuffing and lay the other fillets on top. Cover with buttered paper
and cook for twelve minutes. Serve with the remaining mushrooms
heated and sprinkle with lemon-juice.
STUFFED FILLETS OF FLOUNDER--II
Prepare the fillets according to directions previously given. Put
each two together, with mashed potato beaten light with egg between.
Cover with crumbs, dip in egg and crumbs, and fry in deep fat.
Serve with Tartar Sauce.
FILLETS OF FLOUNDER WITH GREEN PEAS
Prepare the fillets according to directions previously given, dip
into melted butter, and season with salt, pepper, and lemon-juice.
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