A fish of the genus Platessa, allied to the halibut. Both eyes are on the side of the head, corresponding to the dorsal sides of the fish; its body is covered with small, almost imperceptible scales; its meat is very delicate and delicious if they be caught on a sandy bottom.

(1153). Flounders A La Dieppoise (Plies Carrelets Ou Limandes A La Dieppoise)

Season and fold in two the fillets removed from the flounders; place them in a buttered sautoir, laying on each one a small piece of butter; garnish the pointed ones with a crawfish claw, removing the small claw tip, and put them to cook in a slack oven, basting frequently until done. Squeeze the juice of a lemon into a buttered allemande sauce (No. 407); range the fish crown-shaped on a dish and fill up the middle either with oysters or mussels after cutting off the feet, also small channeled mushroom heads (No. 118); strain the sauce and pour it over the whole.

(1154). Flounders A La Genlis (Plies Carrelets Ou Limandes A La Genlis )

Remove the fillets from the flounders; pare them neatly, season and cover one side (the skin side) with fish forcemeat (No. 76), fold them in two. Butter a baking dish, throw chopped mushrooms on the bottom and besprinkle with a few spoonfuls of white wine; lay the fillets on top and on each one a small piece of butter and a little fish stock (No. 195). Set the dish into a slack oven and when cooked, remove and drain off the liquid; strain and reduce it with a bechamel sauce (No. 409), cover the fillets with this, dredge over with bread-crumbs and grated cheese, pour over a little melted butter and brown in a hot oven.

(1155). Flounders A La Joinville (Plies Carrelets Ou Limandes A La Joinville)

Remove the fillets and the skin on one side; flatten with the handle of a knife and season; cover this side with a fish forcemeat (No. 76) with raw fine herbs, and fold in two; pare and range in a buttered sautoir and stick into each tip a crawfish claw without the smallest end claw; pour over some white wine and a small bit of butter on the top of each fillet; cook in a slack oven, being careful to baste several times whilecooking, and as soon as the fish is done, drain them off, dress in a circle and reduce the liquid, adding to it an allemande sauce (No. 407), thickened with shrimp butter (No. 586). Fill the center of the circle made of the fish with a salpicon of shrimp tails and truffles cut in dice; cover the whole (.except the crawfish claws) with the sauce and garnish each claw with a paper frill, then serve.

(1156). Flounders A La Jules Janin (Plies Carrelets Ou Limandes A La Jules Janin)

Remove the fillets from the flounders, from these remove the black skin, season, cover with a quenelle forcemeat (No. 90), pare, and fold them in two; lay these fillets on a buttered dish, moisten with white wine, pour over some butter, and set the dish in the oven. When they are done drain them into a sautoir, straining the liquid; reduce this with an espagnole sauce ( No. 414) and Madeira; garnish the fish ranged in a circle with oysters, sliced truffles, and crawfish tails. Butter the sauce, pass it through a tammy, and pour it over the whole.

(1157). Flounders A La Madeleine (Plies Carrelets Ou Limandes A La Madeleine)

Remove the fillets and skin from the fish; season and cover the side the skin was taken from, with a fish quenelle forcemeat (No. 90) with cooked fine herbs (No. 385) mixed in it; roll them up cork-shaped, and set them in buttered tin paupiette rings; place these on sheets of buttered paper, then in a sautoir, moisten with mirepoix stock (No. 419), and cook in the oven until properly done, then unmold and dip each one in beaten eggs, then in bread-crumbs; fry a fine color and dress on napkins with a bunch of fried parsley on top. The sauce to accompany these is made with one shallot, a medium sized onion, as much celery root and carrots, all cut up into three-sixteenth inch squares; blanch the carrots and celery in salted water, then set them into a little white broth to let fall to a glaze; fry lightly the shallots and onions, add to them the carrots and celery, and moisten with broth, throw in a little sugar, then cook in such a way that the vegetables are done when the liquid is entirely reduced.

Moisten again with cream, reduce once more, thicken with egg-yolks and fresh butter, add a little powdered sweet pepper, and serve.

(1158). Flounders, Provencal Style (Plies Carrelets Ou Limandes A La Provencale)

First lift off the fillets from the flounders, and season them with salt, pepper, and nutmeg, beat to flatten with the handle of a knife, then fold in two; trim the pointed edge of each with a crawfish claw, after removing the movable small end attached to it: range the fillets in a buttered sautoir, moisten with mushroom liquor and white wine, seasoning with salt and pepper; cover over with buttered paper, and leave to cook. Reduce some provencale sauce (No. 529), prepared with veloute sauce (No. 415) and the fish stock, and when well reduced incorporate in a small piece of maitre-d'hotel butter (No. 581). Dress the fillets either in a circle or a straight row, and cover over with a part of the prepared sauce. Decorate every one of the claws with a fancy frill, and serve with the remainder of the sauce separately. The fish can be surrounded by small stuffed halved tomatoes (No. 2835).