Fish: Normandy
Fillets of Flounder à la Normandy.
Prepare the fillets and lay in a buttered baking pan, season with salt and pepper, dredge with flour, moisten with brown stock, adding a teaspoonful lemon juice; lay the fillets on serving dish, and pour over them Normandy sauce, garnish with slices of lemon.
Baked Haddock.
Stuff with a dressing, baste the fish with butter, put a cupful water into the pan, and bake in a moderate oven one hour, basting often; just before taking up, sprinkle a tablespoonful cracker crumbs over the fish and let it remain in the oven long enough to brown delicately. Put the fish on a warm platter, add water and thickening to the gravy, serve in a gravy tureen, garnish with parsley and sliced lemon.
Fish Timbales.
Put the uncooked fish through the meat chopper. Boil together, until you have a smooth paste, the milk and bread crumbs. When cold, add it gradually to the fish and press through a sieve; add the cream, salt, and pepper, and fold in carefully the well - beaten whites of the eggs.