Rolled Fillets of Flounder with Bechamel Sauce

Ingredients

• 2 flounders
• salt
• pepper
• cayenne
• 2 tablespoons butter
• 1 cup cream
• 1 tablespoon finely chopped parsley
• 4 hard-cooked eggs
• 1 tablespoon lemon juice
• 4 lemons

Method

1. 1

   Make eight fillets from the flounder.

2. 2

   Melt butter; add lemon juice and parsley.

3. 3

   Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper, and cayenne.

4. 4

   Cover with cream and cook in oven until tender.

5. 5

   Arrange on platter, pour around the fillets Bechamel sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 53. The excerpt below is the record exactly as published.

Rolled Fillets of Flounder with Bechamel Sauce 2 flounders salt, pepper and cayenne 2 tablespoons butter i cup cream 1 tablespoon finely chopped parsley 4 hard-cooked eggs 1 tablespoon lemon juice 4 lemons Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets Bechamel sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals. Curried Lobster in Rice Timbales 2 cups lobster meat 1 tablespoon curry 2 tablespoons butter 1 cup cream

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