Flounders a la Dresden

Ingredients

• a two lb. flounder
• Melt i tablespoonful of butter
• 1 slice of carrot
• 2 slices of onion
• ^ table- spoonful flour
• ^ of a cup of water
• the yolks of 2 eggs
• ^ gill of cream or milk
• ^ tablespoon- ful lemon juice

Method

1. 1

   Remove fillets from flounder, season, roll, and cook in butter with carrot and onion.

2. 2

   Prepare sauce with flour, water, beef extract, and egg yolks, then strain over fillets.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 10. The excerpt below is the record exactly as published.

Flounders a la Dresden. Remove the fillets from a two lb. flounder, season them with ^ a tablespoonful of salt and ^ teaspoonful pepper; roll them up cork-shaped, and tie with a string or fasten with a toothpick. Melt i tablespoonful of butter in a pan ; put in the fillets ; add i slice of carrot, 2 slices of onion ; cover and cook until done ; remove the fillets ; add ^ table- spoonful flour to the sauce, stir and cook 3 minutes ; add ^ of a cup of water, y^ a tea- spoonful beef extract, ^ an even teaspoonful pepper, J^ a bay leaf; cook 5 minutes; mix the yolks of 2 eggs with ^ gill of cream or milk ; add it to the sauce ; add y^ tablespoon- ful lemon juice

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