Recipe For Cooking Fillets Of Flounder With Green Peas
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 100 of 825.
Dress and cut three flounders into a dozen fillets; dip the fillets in melted butter, sprinkle with salt, pepper, and lemon juice; or let stand in a marinade an hour or more. Fold each fillet around a bit of raw pared potato (this will keep the fillet in the desired shape) and arrange in a baking dish; half cover with hot fish stock, made of the trimmings, and cook in the oven about ten minutes. Dress the fillets, one overlapping another in a circle, with green peas, seasoned with salt, pepper, and butter, in the centre. Sift a cooked egg yolk between the fillets. Thicken the stock with roux for sauce. Remove the potato before serving.