pescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Flounders (Parisian style)
From Harper's cook book encyclopædia, 1902
Serves 2
Serve very hot. Substitute onions for shallots if necessary.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 133. The excerpt below is the record exactly as published.
Flounders (Parisian style). — Cut the fins and the heads off some small, fresh flounders, not weighing over I lb. Remove the dark skin, wash and dry them. Lay them in a deep dish with enough fresh milk to cover them, and leave them twenty min- utes. Drain and dry them again ; sprinkle over each one salt-spoonful of salt and half as much pepper. Put in a frying-pan one table-spoonful of butter for each flounder. As soon as it is melted, put the flounders in the pan, not touching each other. Cook the side with the white skin first ; cook each side six minutes, not fast, and turn them over carefully. Dress them on a hot platter and keep them warm in the oven, with the door open. Have prepared one teaspoonful of shallots, chopped fine; put it in the same butter used to cook the fish ; cook three minutes, stirring mean- while. Finish with one teaspoonful of wine vinegar, letting it only get warm ; remove the pan from the fire, and add one teaspoonful of good, fresh butter for each flounder. Mix well and pour over the fish. Sprinkle over one teaspoonful of parsley, chopped fine ; put at each end of the dish a small bunch of fried parsley and a few slices of lemon. Put in the centre of the platter one pint of Parisian potatoes
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.