pescatariannut-freeegg-freesoy-free
Flounders (au Gratin)
From Cassell's dictionary of cookery, 1892
Serves 1
Serve very hot with a squeeze of lemon.
Presented as published in 1892. 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
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 524. The excerpt below is the record exactly as published.
seasoning of pepper and salt, and half a pint of white wine. When they have lain three hours, put them, well dredged with floiir, into a stcwpan of melted butter, and add a little more wine, the juice of a lemon, and as much stock as will cover them. Simmer, with the lid closely fitted down, for five minutes only. Serve at once. Flemish. Cream. — Put a pint of hot water on half an ounce of the best isinglass. When it has dissolved, mix it with a quarter of a pint of cream and a glass of brandy, and whisk it into a light froth. Colour with currant jelly. Put it into a mould. Probable cost. Is. 3d., exclu- sive of brandy. Florentine of Oranges and Apples. — Take one pound of golden pippins ; scoop and pare them ; throw them into cold water. Have ready over the fire one pint of water, into which put half a pound of lump sugar ; boil and skim ; then put in the pippins and stew till clear ; do not let them break. When cold, place them in a pie-dish with two table-spoonfuls of orange (Seville) marmalade, and a little lemon-peel. Cover with puff paste. Time, stew till tender. Probable cost, 8d. or lOd. Floating Island, — Into three-quarters of a pint of cream put sugar to make it very sweet, and the juice and rind of a lemon grated. Beat it for ten minutes. Cut French rolls into thin slices, and lay them on a round dish on the top of the cream. On this put a layer of FLOATING ISLAND. apricot or currant jam, and some more slices of roll. Pile up on this, very high, a whip made of damson jam, and the whites of four eggs. It should be rough to imitate a rock. Garnish with fruit or sweetmeats. Time, one hour and a half to prepare. Probable cost, 3s. O Floster. — This American cooling drink is composed of the following ingredients, mixed A^-ith a bottle of iced soda-water : — An ounce of sugar, three slices of a lemon, six peach leaves, a gQl of sherry, and half a gill of noyeau. Put into the bowl a good-sized piece of ice. Flounders (au Gratin). — Cut up parsley, shallot, and small button-mushrooms, very finely. Fry them in butter, with a seasoning FLOUMDEES. of salt and pepper. Cover the bottom of a tin flat baking-dish, previously buttered, with the herbs, and lay on them a floxmder, neatly trimmed, or fillets of any flat fish. Strew bread-crmnbs thickly over, and bits of butter on the top of all. Moisten with white wine
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Cook this with the app: pantry check, scaling, and the assistant.