Flounder a l’Orly

Filets de Sole a l’Orly

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Filets of Flounder
  • A Cupful of Milk
  • 2 Tablespoonfuls of Butter
  • An Egg
  • Bread Crumbs
  • A Tomato Sauce
  • Parsley to Garnish


Have the Fish dealer cut the Flounder in filets and trim, neatly removing all the bones. Beat an egg with milk, and dip in the slices of Fish. Roll in bread crumbs and fry in butter. Serve with parsley garnish and a Tomato Sauce.