Turbans of Flounder with Anchovies

Ingredients

• three small flounders
• half a cupful of butter
• three teaspoonfuls of salt
• half a teaspoonful of pepper
• three table-spoonfuls of flour

Method

1. 1

   Fillet the flounders and season with salt and pepper.

2. 2

   Spread anchovy force-meat on the fillets, roll up, and fasten with toothpicks.

3. 3

   Roll in melted butter and then in flour.

4. 4

   Bake in a hot oven for twenty minutes.

5. 5

   Arrange in a circle on a hot dish, fill the center with potato balls sautéed, and pour anchovy sauce around the fish.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 96. The excerpt below is the record exactly as published.

Turbans of Flounder with Anchovies. For twelve turbans use three small flounders, each weighing about a pound and a half, half a cupful of butter, three teaspoonfuls of salt, half a teaspoonful oi pepper, about three table-spoonfuls of flour, besides the materials mentioned in the rule for anchovy force- meat in the chapter on " Garnishes." Fillet the flounders as already directed, and season the fish with the salt and pepper. Spread the force-meat on the fillets ; then roll up, and fasten with a wooden tooth- pick, as illustrated on page 174. Melt the butter in a deep plate. Roll the turbans in the butter and then in the flour, and place them in a shallow pan. Bake in a hot oven for twenty minutes. Arrange in a circle on a hot dish, and fill the centre with potato balls saute". Pour anchovy sauce around the fish, and serve very hot. Turbans of Fish with Oysters. Use any kind of small fish from which long, thin fillets can be obtained. Make an oyster force-meat, and pro- ceed as for turbans of flounder. Serve with a cream sauce or Bechamel yellow sauce. The centre may be garnished with quenelles of any kind of fish. A part of the oyster force-meat may be used for this purpose. FISH. 189 Baked Fillets of Flounder, in Wine. Allow for eight persons four pounds of flounders, four table-spoonfuls of sherry, half a cupful of butter, one table-spoonful of onion juice, one of lemon juice, a level table-spoonful of salt, and half a teaspoonful of pepper

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