Flounder a la Meuniere
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 12. The excerpt below is the record exactly as published.
Flounder a la Meuniere. — Chop a small shallot and mix with a teaspoonful of anchovy paste, a squeeze of lemon juice, an ounce of butter, a little chopped parsley, a dash of cayenne, salt and pepper to taste. Put the fish with the seasoning inside of a well buttered bag, after dredging the 34. STANDARD PAPER BAG COOKERY fish with flour. Pour a tablespoonful of melted butter
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