Flounders à la Dresden

Ingredients

• 2-pound flounder
• Ys tablespoonful salt
• Y4 teaspoonful pepper
• 1 tablespoonful of butter
• 1 dice of carrots
• 2 slices of onion
• Ys tablespoonful fiour
• Y4 cupful water
• Ys teaspoonful beef extract
• Y« ^v^u teaspoonful pepper
• Y« l>ay leaf
• the yolk of 2 eggs
• Ys giU of cream or milk
• Ys tablespoonful lemon juiod

Method

1. 1

   Remove fillets from flounder, season, roll up, and tie.

2. 2

   Melt butter in a chafing dish, add fillets and vegetables, cover and cook until done.

3. 3

   Remove fillets, add flour to sauce, stir and cook, then add water, beef extract, and seasonings.

4. 4

   Mix yolks with cream, add to sauce, stir, strain over fillets, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 390. The excerpt below is the record exactly as published.

Flounders ii la Dresden.^Remove the fillets from a 2-pound fiounder, season them with Ys tablespoonful salt and Y4 teaspoonful pepper, roll them up cork-shaped, and tie with a string or fasten with a toothpick. Melt 1 tablespoonful of butter in a chafing dish, put in the fillets, add 1 dice of carrots, 2 slices of onion, cover and cook till done ; remove the fillets, add Ys tablespoonful fiour to the sauce, stir and cook 3 minutes, add Y4 cupful water, Ys teaspoonful beef extract, Y« ^v^u teaspoonful pepper, Y« l>ay leaf, cook five min- utes ; mix the yolk of 2 eggs with Ys giU of cream or milk, add it to the saucei add Ys tablespoonful lemon juiod

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