Flounder a la Creme
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Skin the flounder, remove 4 long fillets, cut each in half lengthwise, tie in knots, sprinkle with salt, and set aside.
Wash the skin and bones, place in a saucepan with milk, mace, and whole peppers, and simmer for 30 minutes.
Strain the milk into a clean saucepan, add the fish fillets, and simmer for 10 minutes.
Lift the fillets out. Beat Crisco and flour together and stir into the milk until smooth.
Add salt, pepper, lemon juice, and cream, then gently return the fillets to warm through.
Dish neatly, pour sauce over, and serve very hot.
Original recipe, verbatim
Flounder a la Creme
. 1 flounder about 2 lbs. 1 blade mace
2 cupfuls milk 6 whole white peppers
1 tablespoonful cream 4 tablespoonfuls flour
3 tablespoonfuls Crisco Lemon juice
Salt and pepper to taste
Skin flounder, and take fillets off neatly by sharply rutting down
the middle of back, and pressing the knife close to the bones. This will
produce 4 long fillets. Cut each of them in half lengthways, and tie up in
pretty knot; sprinkle a little salt over and put them aside. V ash skin,
bones of fish, put them into a small saucepan with milk, mace, and whole
peppers and simmer for half hour; strain milk into clean saucepan;
add fillets, and allow to simmer for ten minutes. Lift them out, and add to
milk the Crisco and flour beaten together; stir till it becomes quite smooth;
add salt, pepper and lemon juice to taste, and cream; put in fillets gently
to warm through; dish neatly and pour the sauce over them. Serve very
hot.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.