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Small Flounder, Sur Le Plat

Peel off skin on both sides of three small flounders of a pound each and make an incision from head to tail on thick side of each fish. Then with a knife lift up filets from bone of each fish without separating from the bodies. Knead in a bowl one ounce butter, half teaspoon extract of beef, three finely chopped shallots, half teaspoon freshly chopped parsley and juice of half a lemon. Evenly divide this under the filets of each fish, well spread over. Place on a lightly buttered baking dish, pour one gill white wine around fish. Sprinkle three tablespoons fresh bread crumbs over. Season with teaspoon salt and half teaspoon pepper, then set to bake in oven forty-five minutes. Remove and send to table in same dish.