Flounders, Stuffed, Fillets of
From Harper's cook book encyclopædia, 1902
Serves 1
Use delicate small flounders for best results.
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 134. The excerpt below is the record exactly as published.
Flounders, Stuffed, Fillets of. — Have cut in fillets three flounders weighing 4 lbs. altogether; the small ones are most delicate. Cut the thin end of each fillet, wash and dry them well in flour which has been previously seasoned with salt and pepper. Butter thickly a roasting- pan and put half of the fillets in it, side by side. Have ready fine herbs, as follows : Chop very fine one tea- spoonful of white onions, two table- spoonfuls of parsley, one of white celery, quarter of a can of French mushrooms. Reserve the balance of the mushrooms for future use. Mix half a table-spoonful of flour with two table-spoonfuls of butter ; add to the chopped fine herbs also the yolks of two raw eggs. Season with one teaspoonful of salt, one salt- spoonful of pepper, and quarter of a one of red pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.