Fillet of Flounder, Chilienne

Ingredients

• four fillets of flounder
• four parboiled oysters
• sauce Creole
• grated cheese
• bread crumbs
• small bits of butter

Method

1. 1

   Put fillets in a buttered baking dish, season, lay oysters on top, cover with sauce Creole, sprinkle with cheese and bread crumbs, put bits of butter on top, and bake for thirty minutes.

2. 2

   Serve sprinkled with chopped parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 195. The excerpt below is the record exactly as published.

Fillet of flounder, Chilienne Roast loin of veal, au jus Stuffed egg plant Asparagus tips in cream Cleo potatoes Escarole salad Chocolate eclairs Demi tasse Eggs, Jockey Club. Shirred eggs garnished with veal kidneys saute au Madere. String bean and tomato salad. Equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes. Put the beans around the edge of a salad bowl and the tomatoes in the center. Serve with French dressing and fresh-chopped parsley. Macaroni soup with leeks. Slice six stalks of leek very thin, and put in casserole with three ounces of butter. Simmer until the leeks are cooked; then add two quarts of bouillon, stock or chicken broth ; and bring to a boil. Then add six ounces of macaroni that has been boiled in salted water for fifteen minutes and then cut in pieces one inch long. Boil again for fifteen minutes, and season with salt and pepper. It is ready to serve when the macaroni is soft. Serve grated cheese separate. Fillet of flounder, Chilienne. Put four fillets of flounder in a flat buttered baking dish, season with salt and pepper, lay four parboiled oysters on top of each fillet, and cover all with sauce Creole. Sprinkle with grated cheese and bread crumbs, put small bits of butter

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