Press through a sieve,
add two cupfuls of cream, and reheat. Add the fillets of a two-pound
flounder, the mussels taken from a quart of mussel shells, a quart
of oysters, parboiled in their liquor, and drained, and half a
pound of cleaned fresh mushrooms. Cook for two minutes. Thicken
with the yolks of two eggs beaten with one tablespoonful of butter
and two of cream. Fill a baking-dish lined with pastry, cover with
crust, and bake.
BROILED FLOUNDER A LA CHIVRY
Cut the flounder into fillets as previously directed. Soak for
an hour in a marinade of oil and lemon-juice, seasoned with salt,
pepper, onion, and parsley. Dip in crumbs and broil, basting with
oil. Serve with quartered lemon.
FLOUNDER WITH WHITE WINE SAUCE
Put the prepared fish into a baking-dish
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with two tablespoonfuls of butter, two cupfuls of white wine, and
salt and pepper to season. Cover and cook for twenty minutes, adding
more water if necessary. Drain the fish, thicken the gravy with a
tablespoonful of flour cooked in butter, bring to the boil, add
the juice of a lemon and two tablespoonfuls of butter, pour over
the fish, and serve.
FLOUNDER AU GRATIN
Fry in butter chopped parsley, shallot, and button mushrooms.
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