Fillet of Flounder, Cansale

Ingredients

• four fillets of flounder
• season with salt
• season with pepper
• one dozen oysters
• one-half wineglass full of white wine
• one-half pint of white wine sauce
• the yolk of one egg

Method

1. 1

   Put flounder fillets in a buttered pan, season, add oyster juice and white wine, cover with buttered paper, and bake.

2. 2

   Remove fillets, add white wine sauce, boil, bind with egg yolk, strain, poach oysters, and add to sauce before pouring over fish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 27. The excerpt below is the record exactly as published.

Fillet of flounder, Cansale Tenderloin of beef, Malvina Escarole and chicory salad Almond cake Coffee Cactus fruit with lemon. Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream. Broiled pigs' feet, Chili sauce. Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon and parsley. Serve hot or cold Chili sauce, separate. Shirred eggs with parsley. Crack two eggs on a buttered shirred egg dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and bake in oven for three minutes. Eggs Lackmee. Put four poached eggs on toast. Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs. Lamb steak. Cut the steak crosswise from a leg of young lamb, and about one inch in thickness. Season with salt and pepper, roll in oil and broil ; or saute in pan with butter. Use as an entree dish, or in place of the roast. Garniture Bercy. Bercy is used with steaks, chops, fish, etc. Prepare as follows : Mix one-quarter pound of fresh butter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives. Spread over the meats or fish, and put in hot oven for two minutes. (Called also sauce Bercy.) Fillet of flounder, Cansale. Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg

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