A la Normande.—Bone and skin the fish as directed. For a fish weighing four pounds, spread two ounces of butter on the bottom of a baking-pan; spread one onion, chopped fine, over the butter, and as much carrot, cut in small dice. Place the fish over the whole, the pieces as they are, or cut according to the size of the pan, salt and pepper, and bake. Take from the oven when done and dish the fish, leaving the juice in the pan; cut the stems of about a dozen mushrooms; place the heads on the middle of the fish, and the stems around it.
Mix cold a tablespoonful of flour and the same of butter in a saucepan, turn into it a pint of broth, set on the fire and stir continually; when thoroughly mixed, turn into it also, and through a strainer, the juice from the pan in which the fish has baked; stir again two or three minutes; turn gently over the fish, put in the oven for about ten minutes, and serve hot. Croutons may be placed around the dish as a decoration.
Another Normande.—Bone and skin the fish as directed; butter well the dish on which the fish is to be served, spread some chopped onion all over, then place the fish over it; sprinkle salt, pepper, and white wine or vinegar (a tablespoonful to a pound of fish), all over the fish, and bake it. It takes about fifteen minutes for a fish weighing two or three pounds. Wine is better than vinegar.
While the fish is baking, set a saucepan on the fire with an ounce of butter in it, and when melted, add half a tablespoonful of flour; stir, and when turning yellow, add also half a pint of broth or water, salt, then the juice from the fish when baked, stir, give one boil, and turn over the fish.
Blanch a dozen or so of oysters, place them all over the fish also.
Have ready two or three potatoes, cut with a round vegetable spoon; boil till done; place them around the fish as a border for it; dust then the whole with bread-crumbs, put in a warm oven for about fifteen minutes, take off, place half a dozen croutons all around the dish also, and serve.
The croutons are generally cut of a heart-shape. It will be easily done if the directions are followed properly and carefully.
Commence by cutting the bread, then cut the potatoes, and set them on the fire with cold water and salt; while they are cooking, prepare the fish and set it in the oven; while this is baking, make the sauce, fry the croutons, and blanch the oysters. If the fish is baked before the rest are ready, take it off and keep warm till wanted. It makes a sightly and excellent dish.
The same fried.—Small flounders are fried like other small fish, and served either with or without a tomato-sauce or à la Orly.
The same, boned and fried.—Bone and skin small flounders as directed; mix together a tablespoonful of oil, a teaspoonful of chopped parsley, the juice of half a lemon, and salt; dip the pieces of fish in the mixture, dust them slightly with flour, and fry. Serve hot.