Harper's cook book encyclopædia

When the first boat is all garnished with the straw potatoes, carefully place the smaller one inside, not disturbing the potatoes ; the second form will keep them in shape. The frying-pan being usually round, it is wise to use the fish-kettle instead. Plunge the boats in plenty of very hot fat, and fry for six minutes. Lift up the tray, let drain for half a minute, and remove with care the smaller boat. Remove the potato-boat to a warm, long platter. Arrange im* Flounders a la Normandie, etc. FISH Flounders mediately the fillets in it. While dressing the dish, fry the remaining potatoes in the same way, but for only four minutes. Serve around the boat, and decorate with a few large shrimps. This dish is perfectly novel in the way it is served, and not expensive; it has a very pretty effect. Flounders a la Normandie, Paupiettes of. — Wash the fillets of three flounders weighing about I % lbs. each, and dry in a clean towel. Sprinkle over each fillet half a saltspoonful of salt and half of same quantity of pepper. Place in a small saucepan half a table - spoonful of butter, which melt, but do not brown. Into this drop one table-spoonful of onion, chopped fine, and cook for three minutes. Chop fine two hardboiled eggs, add to the onions, with one table-spoonful of finely chopped parsley. Add one table-spoonful of fresh butter, and season with half a teaspoonful of salt, one salt-spoonful of pepper, and blend until of pastelike consistency. Divide evenly in as many portions as there are fillets, and spread the mixture over each one. Scrape three dozen mediumsized and very fresh mussels. Wash them thoroughly, and dry them with a clean towel. Put them into a saucepan with one gill of cold water, and cook for ten minutes. Stir them so that each one opens, remove from the pan, and detach each mussel from the shell. Place one over each paupiette, roll the fillet, and tie it with a string. Add to the liquor of the mussels in the saucepan half a pint of good cream. Bring to boilingpoint, and place the paupiettes in it. Cook gently for six minutes, turning them around from time to time. Take out, place them on a platter and cut the strings, and keep hot. Take the remaining mussels and put them in the sauce to boil for two minutes. Replace them in their shells, and arrange them around the paupiettes. Mix two yolks of eggs with four table -spoonfuls of cream, half a table-spoonful of fresh butter, and one dozen drops of lemonjuice. Remove the saucepan from the fire, and pour in the cream mixture. Mix well. Pour the sauce over the fish, using a strainer. Flounders, Stuffed, Fillets of. — Have cut in fillets three flounders weighing 4 lbs. altogether; the small ones are most delicate. Cut the thin end of each fillet, wash and dry them well in flour which has been previously seasoned with salt and pepper. Butter thickly a roastingpan and put half of the fillets in it, side by side. Have ready fine herbs, as follows : Chop very fine one tea-