ROLLED FILLETS OF FLOUNDER
Sprinkle each fillet with salt and pepper. Spread it with a mixture made of butter, lemon juice, and parsley cut in pieces, not chopped fine. Fold the fillet over, roll it, and fasten it with a wooden toothpick or small skewer. Stand the rolled fillets on end in a baking-pan, put a piece of butter on the top of each one, and pour over the whole a half cupful of white cooking wine (California sauterne). Bake them in a moderate oven for twenty minutes, or until tender, and baste them frequently. Arrange the fillets symmetrically on a platter. Put a piece of parsley in the top of each one, and place in the center of the dish a lemon cut into the shape of a basket. Sprinkle the exposed pulp of the lemon with chopped parsley.
Make a sauce to serve with the fish as follows: Add to the drippings, in the pan in which the fish was cooked, a tablespoonful of flour, stir constantly until the flour is cooked, then add enough stock to make a creamy sauce. Add pepper and salt if necessary.