Flounders, Vol-au-vent a la Normandie

Ingredients

• Select a flounder weighing 2 lbs.
• a quart of mussels of medium size
• a quart of oysters
• two medium-sized carrots
• two onions
• two table-spoonfuls of butter
• two sprigs of parsley
• one branch of celery
• quarter of a bay-leaf
• one clove
• one pint of boiled milk
• half a teaspoonful of salt
• one pinch of pepper
• one pint of very good cream
• yolks of two eggs
• one table-spoonful of butter
• two table-spoonfuls of cream
• six crawfish

Method

1. 1

   Buy the pastry shell from a first-class caterer.

2. 2

   Have the flounder cut into fillets.

3. 3

   Wash mussels and put in hot water for ten minutes.

4. 4

   Drain oysters and put in boiling water with salt for one minute.

5. 5

   Prepare sauce by cooking carrots, onions, butter, parsley, celery, bay-leaf, and clove for twelve minutes.

6. 6

   Add milk, salt, and pepper, and cook for twenty-five minutes.

7. 7

   Strain and add cream.

8. 8

   Cook flounder fillets for two minutes on each side.

9. 9

   Add mushrooms, mussels, and oysters to sauce and cook for two minutes.

10. 10

    Mix egg yolks with butter and cream, add to sauce, and layer in pastry shell with flounders and seafood.

11. 11

    Garnish with crawfish.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 135. The excerpt below is the record exactly as published.

Flounders, Vol-au-vent a la Nor- mandie. — Buy the pastry shell from a first-class caterer ; it will save the trouble of making the crust, which must be very light. Select a flounder weighing 2 lbs., and have it cut at the fish market into fillets. Have ready a quart of mussels of medium size. Wash the shells and put in a sauce- pan in hot water for ten minutes, when the shells will open and the contents may be readily removed. Drain the liquor from a quart of oysters and put Haddock, Baked FI S H Herring Salad them in boiling water with two pinches of salt for one minute; drain again, wipe with a cloth, and cut off the hard part. To prepare the sauce Norman- die, slice fine two medium-sized carrots and two onions, and put in a saucepan with two table-spoonfuls of butter, two sprigs of parsley, one branch of celery, quarter of a bay- leaf, and one clove. Cook twelve minutes, stirring three times, that it may become brown ; add one pint of boiled milk with half a tea- spoonful of salt and one pinch of pep- per. Cook slowly for twenty-five min- utes. Strain, pressing all the vege- tables as fine as a puree. Return the mixture to the fire in a clean sauce- pan, add one pint of very good cream, and cook ten minutes. Put in the fillets of flounder, well washed, and dried in a towel. Cook two minutes on each side, remove without break- ing to a platter, and put aside to keep warm. Add to the sauce x/z lb. of small mushrooms, well cleaned, and in two minutes add the mussels and oysters. Cook all two minutes. Have ready yolks of two eggs, one table-spoonful of butter ; mix with two table-spoonfuls of cream, remove the saucepan from the fire, pour the mixed eggs in it, stir- ring gently. Have crust warm, and put in first one layer of flounders and one layer of the oysters and mussels from the saucepan, another layer of fillets, and finish with the balance of mussels and oysters. Put the pastry cover over, and serve immediately in a round platter garnished with six crawfish. The crawfish must be well washed, and cooked with a sliced on- ion in half a glassful of vinegar and half a glassful of water, two sprigs of parsley, one pinch of salt, and one of pepper. Cover the saucepan, stirring three times to cook evenly. Wipe and dry the crawfish. Haddock, Baked. — Clean the fish, scrape the scales off, and fill it with a good veal force-meat. Sew up the opening with a little strong thread, and put it into a pie-dish with about 2 ozs. of butter, broken into small pieces ; baste frequently, and bake in a moderate oven. Serve on a hot dish with parsley and sliced lemon. It is an improvement to rub the haddock over with beaten egg and sprinkle it with bread-crumbs before baking. Send melted butter and anchovy sauce to table in a tureen. Time, a mod- erate-sized haddock, half an hour or more. Halibut, Boiled. — Place the piece of halibut in your fish-pot upon the strainer, or, if you have not a strainer, pover the bottom of the pot with a dish, upon which place a towel, so arranged that you can lift it out by the corners, and upon this lay your fish. Rub it over with some coarse salt. Cover it with cold water. Put it upon the fire, and when it begins to boil set it back where it will simmer slowly until done. Halibut, Breaded. — Take a thick, square piece of halibut. Season with salt and pepper ; lay in a baking-pan or dish. Sprinkle with minced pars- ley and garlic, pour over one teacupful of chopped tomatoes, cover with a.layer of grated bread-crumbs and bits of butter. Set in a hot oven and bake half an hour. Serve in the dish or pan in which it is cooked. Halibut, Coquilles of. — Cook i lb. of halibut, chop into small pieces, put in a saucepan with half a teaspoonful of salt

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