The Times Picayune Publishing Company

Flounder a l’Orly

Filets de Sole a l’Orly

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Filets of Flounder
  • A Cupful of Milk
  • 2 Tablespoonfuls

Method

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.