Flounder

Sole

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

The Creoles gave to the Flounder, one of the finest Fish found in the waters of the Mexican Gulf, the French name Sole, because while the Fish was somewhat different in size and shape, they found that the meat of the Flounder was identically the same as that of the Sole found in the waters of the Mediterranean Sea. Quick to discover and appreciate, they applied to the Flounder the name Sole, and adapted it to the French modes of cooking the latter Fish, especially applying to it the famous old French recipe Sole a I’Orly. Otherwise in New Orleans the Flounder is either fried and served with a Sauce a la or baked a la Nouuelle Orleans, or a la Normande; or served with a White Wine Sauce as in Baked Sheepshead.