Fillet three flounders, season with salt and pepper, dip into melted butter, roll up and fasten with a toothpick. Dip into egg and crumbs and fry in deep fat. Serve with Tartar Sauce.
TURBANS OF FLOUNDER WITH ANCHOVIES
Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls of butter, half a cupful of stock, a tablespoonful of lemon-juice, and salt and pepper to season. Pound to a paste, and add the yolks of two raw eggs. Prepare the fillets of flounder according to directions given in the preceding recipe. Spread with the forcemeat, roll up, and pin with toothpicks. Roll in melted butter, then in flour, and bake in a hot oven for twenty minutes.
TURBANS OF FLOUNDER WITH OYSTERS
Prepare according to directions given above, stuffing with chopped oysters and seasoned crumbs.
FRICASSÉE OF FLOUNDER
Clean the flounders, cut into convenient pieces, season with salt, dredge with flour, and fry in boiling fat. Chop a dozen oysters, and put into a saucepan with their liquor, one cupful of white wine, a tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg to season. Bring to the boil, pour over the fish, and serve.
FRIED FLOUNDER
Prepare the fish according to directions given in the preceding recipe. Sprinkle with salt and pepper, dip into milk, then into flour, and sauté in pork fat. Or, dip in beaten egg and bread-crumbs and fry in deep fat. Garnish with lemon and parsley.