cream. Cook until thick, stirring
constantly, and seasoning with salt, pepper, and grated nutmeg.
Add the gravy from the baking-pan, strain, reheat, pour over the
fish, and serve.

BAKED FILLETS OF FLOUNDER

Remove the back-bone and cut the fish into four pieces. Roll up
each piece and pin with a toothpick. Soak for an hour in oil and
lemon-juice. Roll in seasoned crumbs, then in beaten egg, then
in crumbs. Put into a baking-pan, upon thin slices of salt pork,
sprinkle with chopped onion and olives, cover, and bake. Garnish
with sliced lemons.

FLOUNDER WITH FINE HERBS

Put the prepared fish into a pan with two tablespoonfuls of butter,
the juice of a lemon, and salt and pepper to season. Add one cupful
each of water and white wine, cover and
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cook for half an hour. Drain the fish, thicken the sauce with a
tablespoonful of flour cooked in butter, boil, strain, add two
tablespoonfuls of butter, and two tablespoonfuls of chopped parsley,
pour over the fish, and serve.

FLOUNDER A LA FRANCAISE

Cover a flounder with white wine, sprinkle with salt and pepper,
add a bunch of parsley, a few chives, a bay-leaf, and a little
chopped onion. Boil for ten minutes. Take up the fish carefully,
rub the sauce through a sieve, thicken with a tablespoonful of
flour rubbed smooth with half a cupful of butter, bring to the boil,
pour over the fish, and serve.

FLOUNDER A LA JANIN

Fill a flounder with seasoned crumbs mixed with chopped mushrooms,
shallots, and parsley. Put on a buttered baking-dish, season with
salt and pepper, dot with butter, and pour over half a cupful each
of Sherry and oyster liquor. Bake until done, basting as required.
Take up the fish, add a cupful of stock to the sauce, and thicken
with browned flour. Add two tablespoonfuls of butter and a little
lemon-juice. Strain over the fish and garnish with parboiled oysters.

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FLOUNDER A LA PROVENCALE

Clean two flounders and let stand for four hours in a marinade
of olive-oil and lemon-juice, seasoned with salt, pepper, onion,
parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish
with the seasoning, a teaspoonful of butter and one cupful each of
stock and white wine. Bake for half an hour, basting as needed.
Drain, strain, and skim the sauce, thicken with butter and flour,
take from the fire, add the yolks of four eggs well beaten and
lemon-juice to taste. Season with red pepper and minced parsley,
pour over the fish,