Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Rolled Fillets of Flounder with Béchamel Sauce

• 2 flounders
  2 tablespoons butter
  1 tablespoon finely chopped parsley
  1 tablespoon lemon juice
  salt, pepper and cayenne
  ½ cup cream
  4 hard-cooked eggs
  4 lemons

Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets [Béchamel Sauce], and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals.