Fillet of Sole or Flounders à la Normande

Ingredients

• fillets of 2 medium-sized flounders
• 2 tablespoonfuls lemon juice
• 2 ounces melted butter
• 3 tablespoonfuls fried bread crumbs
• oyster ragout

Method

1. 1

   Season the fillets with pepper and salt, fold them double, lay in a baking pan, sprinkle with lemon juice and melted butter.

2. 2

   Bake in a hot oven for about 10 minutes.

3. 3

   Arrange on a warm dish, pour some sauce from the ragout over, sprinkle with fried bread crumbs, and place in the oven for a few minutes.

4. 4

   Pour oyster ragout in the center and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 101. The excerpt below is the record exactly as published.

obster ragout in the center. FLOUNDER. 168 Fillet of Sole or Flounders & la Normande.— Season the fillets of 2 medium-sized flounders with pepper and salt, make a alight incision across the middle of each flUet, fold them double, lay them in a baking pan, and spriukle over 2 tablespoonf uls lemon juice and 2 ounces melted butter. Fifteen minutes before serving place the pan in a hot oven and bake till done—about 10 minutes. Arrange the fillet in a circle on a warm dish, pour a little of the sauce from the ragotit mentioned below over the fillets, sprinkle over 3 tablespoonfuls fried bread crumbs

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