to directions given in the
preceding recipe. Season with salt and pepper, rub with butter, pour
over one cupful of white wine, cover with the sauce, and sprinkle
thickly with crumbs. Bake in a moderate oven until done. Serve in
the same dish.

BAKED FLOUNDER A LA BONVALLET

Put a cleaned flounder into a baking-pan with salt, pepper, grated
nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of
white wine, and a cupful of white stock. Bake carefully, basting
as required. Take up the fish, add another cupful of stock, and
thicken the sauce with two tablespoonfuls of flour, blended with
an equal quantity of butter. Take from the fire, add the yolks
of three eggs well beaten and a tablespoonful of minced parsley.
Spread this sauce over the fish, cover with crumbs, dot with butter,
and brown in the oven. Sprinkle with lemon-juice and serve.

BAKED FLOUNDER A LA PARISIENNE

Stuff a cleaned flounder with seasoned
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crumbs and put into a buttered baking-dish. Dot with butter, sprinkle
with salt and pepper, and pour over half a cupful each of oyster
liquor and white wine. Cover with buttered paper and bake for forty
minutes, basting as required. Take up the fish, strain the sauce,
and prepare a sauce according to directions given in the first part
of the recipe for Flounder Pie a la Normandy. Add the strained
liquid to the sauce, pour over the fish, cover with crumbs, and
brown in the oven.

BAKED FLOUNDER A LA ST. MALO

Put the cleaned fish into a buttered baking-dish with chopped onions,
parsley, salt, pepper, a tablespoonful of butter and two cupfuls of
cider. Add also a little mussel or oyster liquor if at hand. Bake
for half an hour in a moderate oven, basting as needed. Drain the
sauce, thicken with a tablespoonful of butter cooked with an equal
quantity of flour, add more butter and a squeeze of lemon-juice.
Pour the sauce over the fish and serve.

BAKED FILLETS OF FLOUNDER IN WINE

Fillet the fish. Mix together four tablespoonfuls of Sherry, half a
cupful of butter, one tablespoonful each of onion-juice, lemon-juice,
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and salt, and add pepper to season. Bring to the boil, dip the
fillets into it, arrange in a baking-dish, cover with the remaining
sauce and bake in a hot oven for ten minutes. Fry in butter a slice
each of onion and carrot, a bay-leaf, and a sprig of parsley. Add
a tablespoonful of flour and cook thoroughly. Add one cupful of
chicken stock and half a cupful of