European and American cuisine

FLOUNDERS AND SOLE. Flounders and its Species. — A flat fish of the family Pleuronectidae or Planiidae which also includes halibut, sole, and turbot. This family, containing 150 species, is generally found in shallow waters where the bottom is sandy ; but the halibut and turbot are caught in deep waters. The common flounder of Massachusetts varies in length from 10 to 22 inches. This species is considered excellent for the table ; the flesh is white and firm, and is in good condition all the year except in February and March, when spawning. They are abundant in summer and autumn on the coast of New Brunswick and Nova Scotia. Flounders are mostly prepared like fillet of sole. Fillet of Sole or Flounders—How to prepare.— Place the fish on a table with the white side under, cut off the head, remove Filet or Sole k la VtENNOiac Lobster Cbops PLOUNDEE. 161 the gills and entrails; then make a cut straight down the back from the head to the tail, make with a knife a slight incision at the tail part large enough to get hold of the brown skin ; with the thumb and forefinger of the left hand, and a knife in the right hand placed on the tail bone, tear off the skin with one stroke ; cut off with a scissors the small bones on the outside, make a straight incision on the white skin side to the middle bone, then separate the meat from the bones. This meat is called the fillets, each fish having 4 fillets; the fillets, if large, are cut in two, and if small are left whole. Fillet of Flounder à la Berlinoise.— Season the fillets of 2 medium-sized flounders, each one weighing about lY^ pound, with pepper and salt, sprinkle over the juice of 1 lemon; lay them in a covered dish with 1 large onion cut into slices, 7^ bunch of parsley, and 2 sprigs of thyme ; cover the dish, and let it stand 1 hour. Twenty minutes before serving mix the yolks of 2 eggs with Yg cup milk, add Y4 teaspoonful salt, 2 heaping tablespoonfuls flour, Ys tablespoonful melted butter, and stir to a smooth batter ; then add the whites previously beaten to a stiff froth. Wipe the fillets dry with a clean towel, dip each piece separately into the batter, then drop into boiling fat and fry light brown on both sides, continuing until all are fried. Lay the fish for a few minutes on blotting paper, then arrange them on a warm dish, and serve with boiled potatoes and sauce described below. Sauce. — Place a small saucepan with 1 tablespoonful butter over the fire, add 1 fine-chopped onion, and cook until the onion begins to turn a delicate brown ; then strain ; then add 1 tablespoonful fiour, stir and cook 2 minutes ; add 1 cupful soup stock or 1 cupful water with 1 teaspoonful beef extract, Yi cupful mushroom liquor, Yi teaspoonful pepper, 1 even teaspoonful salt, 1 teaspoonful vinegar, cook 5 minutes ; add 2 tablespoonfuls French mustard, and serve. Fillet of Flounder à la Viennoise.— Remove the fillets from 2 flounders, each weighing about Y4 pound, season 6 fillets with