Stuffed Turbans of Flounder

Ingredients

• 8 long fillets of flounder
• Chopped soft part of 12 oysters
• 34 cup chopped mushroom stems or
• 44 cup crab meat
• Few drops onion juice
• 1% teaspoon salt
• Y% teaspoon pepper
• Few grains cayenne
• Few grains mace
• 3 tablespoons butter
• 414 tablespoons flour
• 14 cup cream

Method

1. 1

   Trim and coil fillets around inside of buttered muffin rings, placed in buttered pan.

2. 2

   Cook mushrooms and onion juice with butter for 1 minute.

3. 3

   Add flour and stir until well blended; then add cream gradually, while stirring constantly.

4. 4

   Bring to boiling point and add oysters or crab meat and seasonings.

5. 5

   Fill muffin rings with mixture, cover with buttered paper, and bake for 20 minutes in moderately hot oven (375° F.).

6. 6

   Sprinkle with buttered bread crumbs and continue baking until crumbs are brown.

7. 7

   Other stuffings may be used.

8. 8

   Serves 6 to 8.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 88. The excerpt below is the record exactly as published.

STUFFED TURBANS OF FLOUNDER 8 long fillets of flounder Chopped soft part of 12 oysters 34 cup chopped mushroom stems or 44 cup crab meat Few drops onion juice 1% teaspoon salt 3 tablespoons butter Y% teaspoon pepper 414 tablespoons flour Few grains cayenne 14 cup cream Few grains mace

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