Fillet of Flounder, Norvegienne

Ingredients

• four fillets of flounder
• one-half glass of white wine
• one-half cup of fish stock

Method

1. 1

   Place flounder in a buttered pan, season, add wine and stock, cover, and cook for ten minutes.

2. 2

   Serve on spinach in cream, covered with sauce Hollandaise.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 223. The excerpt below is the record exactly as published.

Fillet of flounder, Norvegienne Roast tenderloin of beef, Boucicault Julienne potatoes Hearts of romaine salad Red currant water ice Assorted cakes Demi tasse Eggs Andalouse. Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter. Cream of summer squash. Put three ounces of butter in a casserole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the casserole, and before serving add one pint of boiling thick cream. Fillet of flounder, Norvegienne. Place four fillets of flounder in a but- tered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock

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