Stuffed Fillets Of Flounders Recipe

Take fillets from a flounder weighing two pounds and a hah and let stand in marinade an hour. Spread on one half of each fillet a tablespoonful of mashed potato (about one cup should be prepared) mixed with the beaten yolk of an egg and seasoned with one tablespoonful of butter, one fourth a teaspoonful of salt, and a dash of pepper. Fold the other half of each fillet over the potato, cover with crumbs, dip in the white of the egg beaten with two tablespoonfuls of water, and again cover with crumbs; insert a short piece of macaroni in the pointed end of each fillet and fry in deep fat. Drain on soft paper, and cover the macaroni with a paper frill. Garnish with lemon and parsley and serve with onion purée, or tomato sauce.

Fillets Of Flounder Stuffed With Forcemeat Recipe

Make a cream, or quennelle forcemeat, using half a pound (one cup) of fish, weighed or measured after passing through the wire sieve. Use in the preceding recipe in the place of the potato. Serve as above, or with sauce Tartare. Or instead of frying the fillets, put them in a baking dish with a little fish stock, or salted and acidulated water, and bake about fifteen minutes. If stock be used, thicken as for a sauce, or use any sauce served with baked fish.