Shrimp and Flounder Mayonnaise

Ingredients

• 1 pound fillet of flounder
• 1 head lettuce
• Salt and pepper
• 1½ cups mayonnaise
• ¼ cup butter, melted
• 2 dozen olives, stoned
• Juice of 3 lemons
• 2 dozen shrimp
• 6 slices pickled beets
• ½ teaspoon pimpernel, minced
• 3 hard-boiled eggs, halved
• 1 teaspoon minced parsley
• 6 anchovy fillets
• 6 capers

Method

1. 1

   Put fillets in a buttered baking dish.

2. 2

   Sprinkle with salt and pepper and pour on melted butter and ½ the lemon juice.

3. 3

   Place in a moderate oven (350° F.) and baste.

4. 4

   Cook shrimp 20 minutes in boiling, salted water.

5. 5

   Cool, shell, and remove black vein.

6. 6

   Combine lemon juice, pimpernel, parsley and season both fish and shrimp with the mixture.

7. 7

   Chill.

8. 8

   When ready to serve, chop least attractive shrimp and slice fine an equal quantity of lettuce leaves.

9. 9

   Mix together with a little of the mayonnaise.

10. 10

    Cut fillets in service portions and lay on a chilled platter.

11. 11

    Put some of shrimp-lettuce mixture on each portion.

12. 12

    Mask with mayonnaise.

13. 13

    Decorate platter with remaining materials.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 101. The excerpt below is the record exactly as published.

SHRIMP AND FLOUNDER MAYONNAISE (Mayonnaise de Camarao e Linguado) i pound fillet of flounder i head lettuce Salt and pepper i% cups mayonnaise *4 cup butter, melted 2 dozen olives, stoned Juice of 3 lemons Mixed pickles 2 dozen shrimp 6 slices pickled beets Yi teaspoon pimpernel, minced 3 hard-boiled eggs, halved 1 teaspoon minced parsley 6 anchovy fillets 6 capers

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