1 Stuffed Fillets Of Flounders Recipe

Take fillets from a flounder weighing 2-1/2 lbs., season with salt and

pepper, and a few drops of onion juice, if desired. Spread on one half

of each fillet a tablespoonful of mashed potato (about 1 cup should be

prepared) mixed with the beaten yolk of an egg, and seasoned with 1

tablespoonful of butter, 1/4 of 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 egg beaten with 2 tablespoonfuls of water,

and again cover with crumbs and fry in deep fat. Drain on soft paper,

then insert a short piece of macaroni in the pointed end of each fillet

and cover this with a paper frill. Garnish and serve with tomato

sauce Janet M. Hill, in "Boston Cooking School Magazine."



Viewed 1616 times.

Other Recipes from June.

31 Clam Chowder
1 Stuffed Fillets Of Flounders
2 Mutton Stew With Canned Peas
3 Potato Souffle
4 Stewed Kidney With Macaroni
5 Hot Ham Sandwiches
6 Friars' Eggs
7 Lobster In A Chafing Dish
8 Asparagus A L'indienne
9 Chicken Short-cake
10 Newport Tea Cakes
11 Veal And Tomato Salad
12 Fried Lobster
13 Crab Salad
14 Tongue Toast
15 Spanish Potatoes
16 Fried Corn-meal Gems
17 Scotch Eggs
18 Curried Lobster
19 Parmesan Fritters
20 Walnut Salad No 2
21 Benton Beef
22 Rice Border With Creamed Fish
23 Wigs
24 Orange Marmalade Sandwiches