Flounder a la Turque
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
- 1 large flounder
- 1 teaspoonful chopped parsley
- 3 tablespoonfuls breadcrumbs
- 2 tablespoonfuls Crisco
- ¥% teaspoonful powdered herbs
- 1 pinch powdered mace
- Salt, pepper, and red pepper to taste
- ¥% cupful picked shrimps
- 1 egg
- 1 yolk of egg
- ¥% cupful melted Crisco
- ¥% teaspoonful mustard
- 1 tablespoonful vinegar
- 2 chopped gherkins
Method
Wash, dry and trim flounder.
Make cut down center and raise flesh from bones.
Make stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon juice, seasonings, and nearly all the egg, insert under fillets.
Brush fish with remaining egg, sprinkle with breadcrumbs, bake for thirty minutes.
Serve with sauce.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 28. The excerpt below is the record exactly as published.
Flounder a la Turque For Fish For Sauce 1 large flounder % lemon 1 teaspoonful chopped parsley 1 egg 3 tablespoonfuls breadcrumbs % cupful melted Crisco 2 tablespoonfuls Crisco 1 yolk of egg ¥% teaspoonful powdered herbs % teaspoonful mustard 1 pinch powdered mace ¥% teaspoonful salt Salt, pepper, and red pepper 1 pinch red pepper to taste 1 tablespoonful vinegar ¥% cupful picked shrimps 2 chopped gherkins
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