Serve at once.
FLOUNDER AU GRATIN
- 1 large flounder
- 2 chopped shallots
- 1 tablespoonful chopped parsley
- 2 heaping tablespoonfuls (2 ozs.) butter
- ¼ pint (½ cup) white wine
- ½ cupful bread crumbs
- Salt and pepper
Clean and skin the fish. Salt and pepper both sides of the flounder, then lay it in a fireproof au gratin dish, sprinkle in the shallots and the parsley; add the butter divided into small pieces, the wine, and the layer of bread crumbs.
Let it cook in the oven for about half an hour.
HADDOCK AND MACARONI
- 1 lb. boiled haddock
- ½ pint (1 cup) white sauce
- ¼ lb. macaroni
- 2 small skinned tomatoes
- Seasoning of salt and pepper
- 3 pickled gherkins
- 1 heaping tablespoonful (1 oz.) butter
Break the macaroni in pieces from one to one and a half inches long, put it into a pan of fast boiling, salted water, add the butter, and boil until it is tender without being in the least mashed; drain and wash the macaroni in a little hot water.
Heat the sauce in a fireproof dish, stir in the fish without breaking the flakes, and season it nicely with salt and pepper.
Arrange a border of the hot macaroni around a hot casserole, pile the fish and sauce in the middle.