Flounders Fried
From European and American cuisine, 1914
Serves 2
Another way is to cut the fish into pieces, season, dust with flour, dip in beaten egg, roll in cracker crumbs, and fry.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 103. The excerpt below is the record exactly as published.
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, and serve. In place of this sauce, a tomato or Robert sauce may be served with the fillets. Flounders^ Fried. — Select 2 medium-sized fiounders, clean, ^ash and wipe them dry, season each one with Y^ tablespoonful sea- soning salt, remove the head and tail, make 2 incisions on the brown- skin side, and roll the fish in flour. Gut 4 ounces larding pork into small pieces, place in a frying pan over the flre, and fry light brown ; put in the flsh and fry till done and light brown on both sides, serve on a hot dish, and garnish with 1 lemon cut lengthwise into 6 pieces
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