Flounder a la Turque

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

1. 1

   Wash, dry and trim flounder.

2. 2

   Make cut down center and raise flesh from bones.

3. 3

   Make stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon juice, seasonings, and nearly all the egg, insert under fillets.

4. 4

   Brush fish with remaining egg, sprinkle with breadcrumbs, bake for thirty minutes.

5. 5

   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

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