<h2>THIRTY-TWO WAYS TO COOK FLOUNDER</h2>
<h3>BAKED FLOUNDER</h3>
<p class="indent">
Clean and split two flounders and take out all the small bones.
Lay the fish in a buttered dish, sprinkle with chopped mushrooms,
minced parsley, onion, and grated bread-crumbs, season with salt,
pepper, and grated nutmeg. Dot with butter and bake. Cook together
two tablespoonfuls each of butter and flour, and thicken two cupfuls
of milk with it. Season with salt, pepper, lemon-juice, anchovy
paste, and minced parsley. Add a tablespoonful of capers, drain
the butter from the fish, pour over the sauce, and serve.</p>
<h3>BAKED FLOUNDER À L'ITALIENNE</h3>
<p class="indent">
Cook together a tablespoonful of butter, two tablespoonfuls of
chopped parsley, one tablespoonful each of chopped mushrooms and
shallots, and two cupfuls of white wine. <SPAN name="page_138"><span class="page"></span></SPAN> Reduce half by rapid boiling.
Add one cupful of chicken stock and half a cupful of milk or beef
stock, and thicken with flour blended with butter. Season with
salt and pepper and boil down until very thick. Prepare a flounder
according to directions given in the preceding recipe. Season with
salt and pepper, rub with butter, pour over one cupful of white
wine, cover with the sauce, and sprinkle thickly with crumbs. Bake
in a moderate oven until done. Serve in the same dish.</p>
<h3>BAKED FLOUNDER À LA BONVALLET</h3>
<p class="indent">
Put a cleaned flounder into a baking-pan with salt, pepper, grated
nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of
white wine, and a cupful of white stock. Bake carefully, basting
as required. Take up the fish, add another cupful of stock, and
thicken the sauce with two tablespoonfuls of flour, blended with
an equal quantity of butter. Take from the fire, add the yolks
of three eggs well beaten and a tablespoonful of minced parsley.
Spread this sauce over the fish, cover with crumbs, dot with butter,
and brown in the oven. Sprinkle with lemon-juice and serve.</p>
<h3>BAKED FLOUNDER À LA PARISIENNE</h3>
<p class="indent">
Stuff a cleaned flounder with seasoned <SPAN name="page_139"><span class="page"></span></SPAN> crumbs and put into a buttered
baking-dish. Dot with butter, sprinkle with salt and pepper, and
pour over half a cupful each of oyster liquor and white wine. Cover
with buttered paper and bake for forty minutes, basting as required.
Take up the fish, strain the sauce, and prepare a sauce according
to directions given in the first part of the recipe for Flounder
Pie à la Normandy. Add the strained liquid to the sauce,
pour over the fish, cover with crumbs, and brown in the oven.</p>
<h3>BAKED FLOUNDER À LA ST. MALO</h3>
<p class="indent">
Put the cleaned fish into a buttered baking-dish with chopped onions,
parsley, salt, pepper, a tablespoonful of butter and two cupfuls of
cider. Add also a little mussel or oyster liquor if at hand. Bake
for half an hour in a moderate oven, basting as needed. Drain the
sauce, thicken with a tablespoonful of butter cooked with an equal
quantity of flour, add more butter and a squeeze of lemon-juice.
Pour the sauce over the fish and serve.</p>
<h3>BAKED FILLETS OF FLOUNDER IN WINE</h3>
<p class="indent">
Fillet the fish. Mix together four tablespoonfuls of Sherry, half a
cupful of butter, one tablespoonful each of onion-juice, lemon-juice,
<SPAN name="page_140"><span class="page"></span></SPAN> and salt,
and add pepper to season. Bring to the boil, dip the fillets into
it, arrange in a baking-dish, cover with the remaining sauce and bake
in a hot oven for ten minutes. Fry in butter a slice each of onion
and carrot, a bay-leaf, and a sprig of parsley. Add a tablespoonful
of flour and cook thoroughly. Add one cupful of chicken stock and
half a cupful of cream. Cook until thick, stirring constantly, and
seasoning with salt, pepper, and grated nutmeg. Add the gravy from
the baking-pan, strain, reheat, pour over the fish, and serve.</p>
<h3>BAKED FILLETS OF FLOUNDER</h3>
<p class="indent">
Remove the back-bone and cut the fish into four pieces. Roll up
each piece and pin with a toothpick. Soak for an hour in oil and
lemon-juice. Roll in seasoned crumbs, then in beaten egg, then
in crumbs. Put into a baking-pan, upon thin slices of salt pork,
sprinkle with chopped onion and olives, cover, and bake. Garnish
with sliced lemons.</p>
<h3>FLOUNDER WITH FINE HERBS</h3>
<p class="indent">
Put the prepared fish into a pan with two tablespoonfuls of butter,
the juice of a lemon, and salt and pepper to season. Add one cupful
each of water and white wine, cover and <SPAN name="page_141"><span class="page"></span></SPAN> cook for half an hour. Drain the
fish, thicken the sauce with a tablespoonful of flour cooked in
butter, boil, strain, add two tablespoonfuls of butter, and two
tablespoonfuls of chopped parsley, pour over the fish, and serve.</p>
<h3>FLOUNDER À LA FRANÇAISE</h3>
<p class="indent">
Cover a flounder with white wine, sprinkle with salt and pepper,
add a bunch of parsley, a few chives, a bay-leaf, and a little
chopped onion. Boil for ten minutes. Take up the fish carefully,
rub the sauce through a sieve, thicken with a tablespoonful of
flour rubbed smooth with half a cupful of butter, bring to the boil,
pour over the fish, and serve.</p>
<h3>FLOUNDER À LA JANIN</h3>
<p class="indent">
Fill a flounder with seasoned crumbs mixed with chopped mushrooms,
shallots, and parsley. Put on a buttered baking-dish, season with
salt and pepper, dot with butter, and pour over half a cupful each
of Sherry and oyster liquor. Bake until done, basting as required.
Take up the fish, add a cupful of stock to the sauce, and thicken
with browned flour. Add two tablespoonfuls of butter and a little
lemon-juice. Strain over the fish and garnish with parboiled oysters.</p>
<h3><SPAN name="page_142"><span class="page"></span></SPAN> FLOUNDER À LA PROVENÇALE</h3>
<p class="indent">
Clean two flounders and let stand for four hours in a marinade
of olive-oil and lemon-juice, seasoned with salt, pepper, onion,
parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish
with the seasoning, a teaspoonful of butter and one cupful each of
stock and white wine. Bake for half an hour, basting as needed.
Drain, strain, and skim the sauce, thicken with butter and flour,
take from the fire, add the yolks of four eggs well beaten and
lemon-juice to taste. Season with red pepper and minced parsley,
pour over the fish, and serve.</p>
<h3>BREADED TURBANS OF FLOUNDER</h3>
<p class="indent">
Fillet three flounders, season with salt and pepper, dip into melted
butter, roll up and fasten with a toothpick. Dip into egg and crumbs
and fry in deep fat. Serve with Tartar Sauce.</p>
<h3>TURBANS OF FLOUNDER WITH ANCHOVIES</h3>
<p class="indent">
Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls
of butter, half a cupful of stock, a tablespoonful of lemon-juice, and
salt and pepper to season. Pound to a paste, and add the yolks of two
raw eggs. <SPAN name="page_143"><span class="page"></span></SPAN>
Prepare the fillets of flounder according to directions given in
the preceding recipe. Spread with the forcemeat, roll up, and pin
with toothpicks. Roll in melted butter, then in flour, and bake
in a hot oven for twenty minutes.</p>
<h3>TURBANS OF FLOUNDER WITH OYSTERS</h3>
<p class="indent">
Prepare according to directions given above, stuffing with chopped
oysters and seasoned crumbs.</p>
<h3>FRICASSÉE OF FLOUNDER</h3>
<p class="indent">
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.</p>
<h3>FRIED FLOUNDER</h3>
<p class="indent">
Prepare the fish according to directions given in the preceding
recipe. Sprinkle with salt and pepper, dip into milk, then into
flour, and sauté in pork fat. Or, dip in beaten egg <SPAN name="page_144"><span class="page"></span></SPAN> and bread-crumbs
and fry in deep fat. Garnish with lemon and parsley.</p>
<h3>FRIED FILLETS OF FLOUNDER</h3>
<p class="indent">
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.</p>
<h3>FILLETS OF FLOUNDER AU GRATIN</h3>
<p class="indent">
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.</p>
<h3>FILLETS OF FLOUNDER À LA LYONS</h3>
<p class="indent">
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 of cream or
milk. <SPAN name="page_145"><span class="page"></span></SPAN> 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.</p>
<h3>FILLETS OF FLOUNDER À LA NORMANDY</h3>
<p class="indent">
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. Add a few parboiled mussels to the sauce,
reheat, pour over the fish, and serve.</p>
<h3>STUFFED FILLETS OF FLOUNDER—I</h3>
<p class="indent">
Prepare the fillets according to directions <SPAN name="page_146"><span class="page"></span></SPAN> 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.</p>
<h3>STUFFED FILLETS OF FLOUNDER—II</h3>
<p class="indent">
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.</p>
<h3>FILLETS OF FLOUNDER WITH GREEN PEAS</h3>
<p class="indent">
Prepare the fillets according to directions previously given, dip
into melted butter, and season with salt, pepper, and lemon-juice.
Skewer into shape with toothpicks and arrange <SPAN name="page_147"><span class="page"></span></SPAN> in a baking-dish. Half cover with
stock made from the fish trimmings and bake for ten minutes. Arrange
in a circle on a platter, and fill the centre with green peas seasoned
with salt, pepper, and butter. Strain the stock, thicken with butter
and flour cooked together, and serve separately as a sauce.</p>
<h3>STEAMED FILLETS OF FLOUNDER</h3>
<p class="indent">
Prepare the fillets according to directions previously given, and
spread with chopped pickles, olives, capers, parsley, and onions.
Roll up, fasten with toothpicks, and steam or bake, basting with
stock, or dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.</p>
<h3>STUFFED FILLETS OF FLOUNDER À LA DELMONICO</h3>
<p class="indent">
Prepare the fillets according to directions previously given. Cover
with half a cupful of white wine, one cupful of fish stock made
from the bones, and salt and paprika to season. Simmer for twenty
minutes. Cook together one tablespoonful each of butter and flour,
add half a cupful of stock and cook until very thick, stirring
constantly. Add half a cupful each of shrimps and oysters chopped
fine, a teaspoonful of Worcestershire sauce, the yolk of an egg, and
two drops of tabasco sauce. <SPAN name="page_148"><span class="page">Page
148</span></SPAN> Dip the fillets in this mixture and cool. When cold
dip in crumbs, then in egg, then in crumbs, and fry in deep fat.</p>
<h3>ROLLED FILLETS OF FLOUNDER</h3>
<p class="indent">
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, sauté, or stew, as preferred.</p>
<h3>BROILED FILLETS OF FLOUNDER À LA BRIGHTON</h3>
<p class="indent">
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.</p>
<h3>FILLETS OF FLOUNDER À LA DIEP-POISE</h3>
<p class="indent">
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.</p>
<h3><SPAN name="page_149"><span class="page"></span></SPAN> FLOUNDER PIE À LA NORMANDY</h3>
<p class="indent">
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. 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.</p>
<h3>BROILED FLOUNDER À LA CHIVRY</h3>
<p class="indent">
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.</p>
<h3>FLOUNDER WITH WHITE WINE SAUCE</h3>
<p class="indent">
Put the prepared fish into a baking-dish <SPAN name="page_150"><span class="page"></span></SPAN> 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.</p>
<h3>FLOUNDER AU GRATIN</h3>
<p class="indent">
Fry in butter chopped parsley, shallot, and button mushrooms. Season
with salt and pepper and spread on the bottom of a baking-dish. Lay
on them a trimmed flounder, cover with crumbs, dot with butter,
moisten with white wine, and cook carefully. Serve in the same
dish.</p>
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