The Story of Crisco

by Marion Harris Neil

Flounder a la Turque

For Fish 1 large flounder 1 teaspoonful chopped parsley 3 tablespoonfuls breadcrumbs 2 tablespoonfuls Crisco 1/2 teaspoonful powdered herbs 1 pinch powdered mace Salt, pepper, and red pepper to taste 1/2 cupful picked shrimps

For Sauce 1/2 lemon 1 egg 1/2 cupful melted Crisco 1 yolk of egg 1/2 teaspoonful mustard 1/2 teaspoonful salt 1 pinch red pepper 1 tablespoonful vinegar 2 chopped gherkins 1 teaspoonful chopped parsley

For fish. Wash dry and trim flounder. On one side make cut down center from near head to near tail and raise flesh from the bones. Make a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon juice, seasonings, and nearly all the egg, and insert under the fillets of the flounder, leaving the center open. Dot with Crisco. Brush fish over with remaining egg, sprinkle with browned breadcrumbs, put on Criscoed baking tin, and bake thirty minutes. Serve with sauce.

For sauce. Put egg yolk into a bowl, and, with a wooden spoon stir a little; then add by degrees melted Crisco, stirring constantly; then add seasonings, vinegar, gherkins and parsley.