Prepare the fillets according to directions given in the preceding recipe. Keep in a cold place for half an hour, fry in deep fat, and serve with Tartar Sauce.
FILLETS OF FLOUNDER AU GRATIN
Cook together three tablespoonfuls of butter, one tablespoonful of flour, a slice of onion, and a bay-leaf. Add two cupfuls of chicken stock and cook until thick, stirring constantly. Strain, and add a tablespoonful of lemon-juice. Dip the fillets of fish into melted butter, season with salt and pepper, cover with sauce and bread-crumbs. Bake for twenty minutes in a very hot oven.
FILLETS OF FLOUNDER À LA LYONS
Bone the fish and cut into fillets. Wash in cold salted water and wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot drippings. Serve with melted butter, lemon-juice, and minced parsley, or Tomato Sauce, or a sauce made as follows: Cook together one tablespoonful each of butter and flour and thicken with it a cupful of cream or milk. Add a tablespoonful each of lemon-juice chopped pickles, and capers, a teaspoonful each of minced parsley and mustard, and the mashed yolk of a hard-boiled egg. Beat thoroughly together and serve either hot or cold.
FILLETS OF FLOUNDER À LA NORMANDY
Prepare the fillets according to directions previously given, and season with pepper and salt. Fry a small chopped onion in butter and add two chopped hard-boiled eggs, and one tablespoonful of minced parsley. Season with pepper and salt, add a tablespoonful of butter, and cook to a smooth paste. Spread the fillets with this paste, put a parboiled mussel on each one, roll and tie with a string. Add to the mussel liquor one cupful of cream and simmer the fillets in it for six minutes. Take out and cut the strings. Thicken the sauce with the yolks of two eggs beaten with four tablespoonfuls of cream, add a teaspoonful of butter and a few drops of lemon-juice. Add a few parboiled mussels to the sauce, reheat, pour over the fish, and serve.
STUFFED FILLETS OF FLOUNDER—I
Prepare the fillets according to directions previously given, season with salt and pepper, and dredge with flour. Put half of the fillets into a buttered baking-dish. Chop together a button onion, a small bunch of parsley, half a stalk of celery and half a can of mushrooms. Mix two tablespoonfuls of butter with one teaspoonful of flour, and add to the chopped mixture with the yolks of two raw eggs. Season with salt, red and black pepper, and mix thoroughly. Spread the fillets in the pan with this stuffing and lay the other fillets on top. Cover with buttered paper and cook for twelve minutes. Serve with the remaining mushrooms heated and sprinkle with lemon-juice.