When cold dip in crumbs, then in egg, then in crumbs, and
fry in deep fat.
ROLLED FILLETS OF FLOUNDER
Prepare the fillets as directed and spread with anchovies, lobster,
shrimps, or sardines, mashed to a paste with butter. Roll up, fasten
with toothpicks, and bake, fry, saute, or stew, as preferred.
BROILED FILLETS OF FLOUNDER A LA BRIGHTON
Season the fillets with salt, pepper, and oil. Broil carefully and
put on slices of buttered toast. Surround with parboiled oysters
and pour over a sauce made of water and the oyster liquor, thickened
with butter and flour cooked together, and seasoned with anchovy
paste.
FILLETS OF FLOUNDER A LA DIEP-POISE
Prepare the fillets as directed, seasoning with salt and pepper,
brown in melted butter, and cool. Sprinkle with crumbs, dip in
eggs beaten with an equal quantity of melted butter, roll in fresh
crumbs and broil, basting with oil. Serve with melted butter, minced
parsley, and lemon-juice.
[Page 149]
FLOUNDER PIE A LA NORMANDY
Chop fine two carrots and two onions, two sprigs of parsley, a
stalk of celery and a bit of bay-leaf. Fry in butter, seasoning
with salt and pepper, and powdered mace. Add two cupfuls of boiled
milk and cook slowly for twenty-five minutes.
Pages:
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123