Flounders a la Normandie, Paupiettes of

Ingredients

• three flounders weighing about 1½ lbs each
• half a tablespoonful of butter
• one tablespoonful of onion, chopped fine
• two hard-boiled eggs
• one tablespoonful of finely chopped parsley
• half a pint of good cream
• two yolks of eggs
• one gill of cold water
• three dozen medium-sized and very fresh mussels
• one dozen drops of lemon-juice

Method

1. 1

   Prepare fillets, season with salt and pepper.

2. 2

   Cook onions in butter, mix with chopped eggs and parsley.

3. 3

   Spread mixture on fillets, add mussels, roll and tie.

4. 4

   Cook in cream for 6 minutes.

5. 5

   Serve with mussels in shells around the paupiettes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 134. The excerpt below is the record exactly as published.

lounders a la Normandie, Pau- piettes of. — Wash the fillets of three flounders weighing about I % lbs. each, and dry in a clean towel. Sprinkle over each fillet half a salt- spoonful of salt and half of same quantity of pepper. Place in a small saucepan half a table - spoonful of butter, which melt, but do not brown. Into this drop one table-spoonful of onion, chopped fine, and cook for three minutes. Chop fine two hard- boiled eggs, add to the onions, with one table-spoonful of finely chopped parsley. Add one table-spoonful of fresh butter, and season with half a teaspoonful of salt, one salt-spoonful of pepper, and blend until of pastelike consistency. Divide evenly in as many portions as there are fillets, and spread the mixture over each one. Scrape three dozen medium- sized and very fresh mussels. Wash them thoroughly, and dry them with a clean towel. Put them into a saucepan with one gill of cold water, and cook for ten minutes. Stir them so that each one opens, remove from the pan, and detach each mussel from the shell. Place one over each paupiette, roll the fillet, and tie it with a string. Add to the liquor of the mussels in the saucepan half a pint of good cream. Bring to boiling- point, and place the paupiettes in it. Cook gently for six minutes, turning them around from time to time. Take out, place them on a platter and cut the strings, and keep hot. Take the remaining mussels and put them in the sauce to boil for two minutes. Replace them in their shells, and arrange them around the paupiettes. Mix two yolks of eggs with four table -spoonfuls of cream, half a table-spoonful of fresh butter, and one dozen drops of lemon- juic

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