APPENDIX. C. 349 



seasoned with pepper and salt, then more sauce and fish again, finish- 

 ing with sauce ; sprinkle bread-crumbs over it and place it in a mode- 

 rate oven half-an-hour, or till it is very hot through, brown it lightly 

 with the salamander and serve very hot. The garlic may be omitted 

 if objected to, but it would lose the flavor from which it is named. 



HOW TO COOK FLOUNDERS. 



Soyer's Receipt for Flounder en matelote Normande. 



Cut the fins ofi" a fine fresh Flounder, and make an incision down 

 the back close to the bone, in which put some force-meat of fish, well 

 seasoned with chopped eschalots and parsley, then butter a saute-pan 

 very lightly, and put a teaspoonful of chopped eschalots into it with 

 two glasses of white wine ; lay the Flounder into it and season with a 

 little pepper and salt, then cover it with some bechamel sauce, and 

 put it into a moderate oven for about twenty minutes or half an hour 

 — but try whether it is done with a skewer — brown it lightly with the 

 salamander; then take up the Flounder, dish it without a napkin, and 

 make the sauce as follows : put six spoonsful of white sauce in the 

 saute-pan with six ditto of milk, let it boil four minutes, keeping it 

 stirred, then add one dozen oysters blanched, one dozen quenelles of 

 whiting, one dozen mushrooms, half a teaspoonful of essence of ancho- 

 vies, and four tablespoonsful of cream, with a little cayenne pepper 

 and sugar : pour the sauce over and round the fish, pass the salaman- 

 der again over it, and garnish round with fried bread cut in small tri- 

 angles. The sauce may be passed through a tammie before the gar- 

 niture is added, if required. Fried smelts are frequently served as 

 garniture around it. 



Flounder a la Poltaise. 

 Trim a fine Flounder and make an incision down the back, clearing 

 the meat from the bone, then melt two ounces of butter, and mix with 

 it a teaspoonful of chopped eschalots, one of chopped mushrooms, one 

 of chopped parsley, and a glass of sherry ; put the Flounder in a dish, 

 and pour the butter, etc., over it ; sprinkle a few bread-crumbs on it, 

 and put it in the oven twenty minutes or half an hour ; when done, 

 pour a little anchovy sauce over it, and brown it lightly with the sala- 

 mander. 



