Flounders a la Madeleine

Remove the fillets and skin from the fish; season and cover the side the skin was taken from, with a fish quenelle forcemeat (No. 90) with cooked fine herbs (No. 385) mixed in it; roll them up cork-shaped, and set them in buttered tin paupiette rings; place these on sheets of buttered paper, then in a sautoir, moisten with mirepoix stock (No. 419), and cook in the oven until properly done, then unmold and dip each one in beaten eggs, then in bread-crumbs; fry a fine color and dress on napkins with a bunch of fried parsley on top. The sauce to accompany these is made with one shallot, a medium sized onion, as much celery root and carrots, all cut up into three-sixteenth inch squares, blanch the carrots and celery in salted water, then set them into a little white broth to let fall to a glaze; fry lightly the shallots and onions, add to them the carrots and celery, and moisten with broth, throw in a little sugar, then cook in such a way that the vegetables are done when the liquid is entirely reduced. Moisten again with cream, reduce once more, thicken with egg-yolks and fresh butter, add a little powdered sweet pepper, and serve.