Flounders Farcis h la Hessallna

Ingredients

• 2 medium-sized flounders
• 2 fillets
• 1 even tablespoonful seasoning salt
• 1 sliced onion
• a sprig of thyme
• 3 sprigs of parsley
• the juice of 1 lemon
• Yt cupful fresh grated bread crumbs
• 1 tablespoonful butter
• 1 well beaten egg
• Vt grated onion
• 2 tablespoonfuls cream
• 1 teaspoonfnl seasoning salt
• 3 tablespoonfuls Rhine wine
• 2 onnces of melted butter
• the juice of half a lemon
• V^ tablespoonf ul flour
• 1 cup of boiling water
• 3 tablespoonfuls cream
• 1 teaspoonful beef extract
• the yolk of 1 egg
• Vs tablespoonf ul lemon juice
• Ys tablespoonful of butter
• V4 teaspoonful seasoning salt

Method

1. 1

   Procure the fillets from 2 medium-sized flounders, chop 2 fillets very fine, and season the remaining 6 with seasoning salt.

2. 2

   Lay them in a covered dish with onion, thyme, parsley, and lemon juice; let it stand for 1 hour.

3. 3

   Mix the fine-chopped fillets with bread crumbs, butter, beaten egg, grated onion, cream, and seasoning salt.

4. 4

   Wipe the fillets dry, spread a thin layer of forcemeat over each, fold double, insert a crawfish claw, lay in a buttered pan, add Rhine wine, pour melted butter and lemon juice over, cover with paper, bake till done.

5. 5

   Serve with fried parsley and tomatoes.

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 103. The excerpt below is the record exactly as published.

Flounders Farcis h la Hessallna-— Procure the fillets from 2 medium-sized flounders, chop 2 fillets very fine, and season the re- maining 6 with 1 even tablespoonful seasoning salt ; lay them in a covered dish, with 1 sliced onion, a sprig of thyme, 3 sprigs of parsley, and the juice of 1 lemon ; cover the dish, and let it stand 1 hour. Mix the 2 fine-chopped fillets with Yt cupful fresh grated bread crumbs, 1 tablespoonful butter, 1 well beaten egg, Vt grated onion, 2 tablespoonfuls cream, and 1 teaspoonfnl seasoning salt Twenty minutes before serving wipe the fillets dry, spread a thin layer of the forcemeat over each fillet, fold double, so that the forcemeat is between them ; insert a crawfish claw in the pointed edge of each fillet ; lay in a buttered pan, add 3 tablespoonfuls Rhine wine, pour 2 onnces of melted butter over the fillets and the juice of half a lemon ; GOYer ^th battered paper, set the pan in a hot oven, and bake till done ; then carefully remove the fillets to a warn^ dish ; put a bunph 156 SEA FOOD, Era of fried parsley in the center, arrange the fillets around it, and around the fillets lay fried tomatoes (see Tomatoes) ; add to the fish gravy V^ tablespoonf ul flour, stir and cook 3 minutes ; add 1 cup of boiling water, 3 tablespoonfuls cream, 1 teaspoonful beef extract, cook 5 minutes ; mix the yolk of 1 egg with Vs tablespoonf ul lemon juice, add it slowly to the sauce; add lastly Ys tablespoonful of butter in small pieces, V4 teaspoonful seasoning salt

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