and serve.

BREADED TURBANS OF FLOUNDER

Fillet three flounders, season with salt and pepper, dip into melted
butter, roll up and fasten with a toothpick. Dip into egg and crumbs
and fry in deep fat. Serve with Tartar Sauce.

TURBANS OF FLOUNDER WITH ANCHOVIES

Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls
of butter, half a cupful of stock, a tablespoonful of lemon-juice,
and salt and pepper to season. Pound to a paste, and add the yolks
of two raw eggs. Prepare the fillets of flounder according to
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directions given in the preceding recipe. Spread with the forcemeat,
roll up, and pin with toothpicks. Roll in melted butter, then in
flour, and bake in a hot oven for twenty minutes.

TURBANS OF FLOUNDER WITH OYSTERS

Prepare according to directions given above, stuffing with chopped
oysters and seasoned crumbs.

FRICASSEE OF FLOUNDER

Clean the flounders, cut into convenient pieces, season with salt,
dredge with flour, and fry in boiling fat. Chop a dozen oysters, and
put into a saucepan with their liquor, one cupful of white wine, a
tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg
to season. Bring to the boil, pour over the fish, and serve.

FRIED FLOUNDER

Prepare the fish according to directions given in the preceding
recipe. Sprinkle with salt and pepper, dip into milk, then into
flour, and saute in pork fat. Or, dip in beaten egg
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and bread-crumbs and fry in deep fat. Garnish with lemon and parsley.

FRIED FILLETS OF FLOUNDER

Prepare the fillets according to directions given in the preceding
recipe. Keep in a cold place for half an hour, fry in deep fat,
and serve with Tartar Sauce.

FILLETS OF FLOUNDER AU GRATIN

Cook together three tablespoonfuls of butter, one tablespoonful
of flour, a slice of onion, and a bay-leaf. Add two cupfuls of
chicken stock and cook until thick, stirring constantly. Strain,
and add a tablespoonful of lemon-juice. Dip the fillets of fish
into melted butter, season with salt and pepper, cover with sauce
and bread-crumbs. Bake for twenty minutes in a very hot oven.

FILLETS OF FLOUNDER A LA LYONS

Bone the fish and cut into fillets. Wash in cold salted water and
wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot
drippings. Serve with melted butter, lemon-juice, and minced parsley,
or Tomato Sauce, or a sauce made as follows: Cook together one
tablespoonful each of butter and flour and thicken