TAmandes en Souchet (Souchet of Flounders)

Ingredients

• 4 to 6 flounders
• 2 small onions
• 1 botoquet garni (No. 2)
• ½ carrot
• 1 turnip
• 1 slice of parsnip
• 10 peppercorns
• fish stock or water
• salt
• parsley
• Thinly cut brown bread and butter, ½ lemon

Method

1. 1

   Trim the fish, and place them in a saute-pan, season with a good pinch of salt, add the onions cut in slices, the bouquet of herbs, and peppercorns, cover with stock or water, allow it to boil, and let simmer slowly for about ten minutes.

2. 2

   Cut the carrot, turnip, and parsnip into fine strips (Julienne shapes), and cook till tender in fish stock or salted water.

3. 3

   Take up the flounders, dish up neatly on a deep entree dish.

4. 4

   Strain the liquor, and if found cloudy clarify with raw white of egg.

5. 5

   Blanch and chop a little parsley, strain the vegetables, add to the fish liquor, pour this over the fish, sprinkle over with parsley.

6. 6

   Garnish with a few thin slices of lemon, and serve with brown bread and butter.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 169. The excerpt below is the record exactly as published.

TAmandes en Souchet (Souchet of Flounders). — 4 to 6 flounders, 2 small onions, 1 botoquet garni (No. 2), | carrot, 222 THE NEW CENTURY COOKERY BOOK f turnip, 1 slice of parsnip, 10 peppercorns, fish stock or water, salt, parsley. Thinly cut brown bread and butter, ^ lemon

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