. Frank Forester's fish and fishing of the United States and British provinces of North America [microform]. Fishes; Fishing; Poissons; Pêche sportive. 349 seasoned with pspper and salt, then more sauce and fish again, finish- ing with sauce; sprinkle bread-crumbs over it and place it in a mode- rate ovon half-an-hour, or till it is very hot through, brown it lightly with the salamander and serve very hot. The garlic may be omitted if objected to, but it would lose the flavor from which it is named. HOW TO COOK FLOUNDERS. Soyer'a Receipt for Flounder en, matelote Normande. Cut the f
. Frank Forester's fish and fishing of the United States and British provinces of North America [microform]. Fishes; Fishing; Poissons; Pêche sportive. 349 seasoned with pspper and salt, then more sauce and fish again, finish- ing with sauce; sprinkle bread-crumbs over it and place it in a mode- rate ovon half-an-hour, or till it is very hot through, brown it lightly with the salamander and serve very hot. The garlic may be omitted if objected to, but it would lose the flavor from which it is named. HOW TO COOK FLOUNDERS. Soyer'a Receipt for Flounder en, matelote Normande. Cut the fins off a fine fresh Flounder, and make an incision down the back close to the bone, in which put some force-meat of fish, well seasoned with chopped eschalots and parsley, then butter a sautd-pan very lightly, and put a teaspoonful of chopped eschalots into it with two glasses of white wine ; lay ihe Flounder into it and season with a little pepper and salt, then cover it with some bechamel sauce, and put it into a moderate oven for about twenty minutes or half an hour —but try whether it is done with a skewer—brown it lightly with the salamander; then take up the Flounder, dish it without a napkin, and make the sauce as follows: put six spoonsful of white sauce in the saute-pan with six ditto of milk, let it boil four minutes, keeping it stirred, then add one dozen oysters blanched, one dozen quenelles of whiting, one dozen mushrooms, half a teaspoonful of essence of ancho- vies, and four tablespoonsful of cream, with a little cayenne pepper and sugar; pour the sauce over and round the fish, pass the salaman- der again over it, and garnish round with fried bread cut in small tri- angles. The sauce may be passed through a tammie before the gar- niture is added, if required. Fried smelts are frequently served as garniture around it. Flounder d la Poltaise. Trim a fine Flounder and make an incision down the back, clearing the meat from the bone, then melt two ounces of butt
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Keywords: ., bookcentury1800, bookdecad, booksubjectfishes, booksubjectfishing
