Aiguillettes of Flounder, Rochefoucault

Ingredients

• four flat fillets of flounder
• some sliced lobster
• one-half glass of white wine
• one-half glass of water
• one pint of white wine sauce
• one-half can of French mushrooms sliced
• two sliced truffles

Method

1. 1

   Place flounder fillets in a buttered pan, top with lobster, season, and add wine and water.

2. 2

   Cover and bake for ten minutes.

3. 3

   Remove fish to a platter, reduce broth, add white wine sauce, strain, and mix in mushrooms and truffles.

4. 4

   Pour sauce over fish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 136. The excerpt below is the record exactly as published.

Aiguillettes of flounder, Rochefoucault. Place four flat fillets of flounder in a buttered pan. lay some sliced lobster on top, season with salt and pepper, add one-half glass of white wine and one-half glass of water, cover with I uttered paper, and put in oven for ten minutes. Then remove the fillets to a platter. Reduce the broth, add one pint of white wine sauce, and strain. To the sauce add one-half can of French mushrooms sliced, and two sliced truffles

Cook this with the app: pantry check, scaling, and the assistant.