Arrange evenly on a baking-platter fillets of flounder or of sheepshead, or slices of halibut or codfish cut one quarter of an inch thick. Sprinkle them with salt and pepper.
Make a sauce as follows: Put a tablespoonful of butter in a saucepan, add to it a half teaspoonful of onion juice, cook until the butter has browned, then add a tablespoonful of flour and stir until the flour has browned. Take it off the fire and add very slowly one and a half cupfuls of soup stock, stirring constantly to keep the mixture smooth. Add a tablespoonful of parsley chopped very fine, a teaspoonful of lemon juice, a teaspoonful of salt, one half teaspoonful of pepper, and, if convenient, a teaspoonful of mushroom catsup, or a half cupful of liquor from a can of mushrooms, or a half cupful of juice strained from a can of tomatoes. Pour the sauce over the fish, lifting the fillets a little to let the sauce run under them. Place the dish in the oven and cook for thirty minutes, or until the fish is tender. If the sauce dries away too much, baste the fish with stock. The cooked sauce should have the consistency of cream.
When taken from the oven sprinkle the top with bread crumbs browned in butter and ornament with mashed potato pressed through a pastry-bag and star tube, making a design that will cover the edges of the platter where the sauce has stained it. Set the hot platter on a second platter to serve.
NO. 43. ROLLED FILLETS OF FLOUNDER. A PIECE OF PARSLEY PLACED IN THE TOP OF EACH ONE; A LEMON BASKET IN CENTER AND QUARTERS OF LEMON BETWEEN THE FILLETS.
NO. 44. BAKED FILLETS OF FISH WITH MUSHROOMS.
NO. 45. CREAMED FISH GARNISHED WITH POTATO.
