Flounder a la Normande

Name: Flounder a la Normande (Sole a la Normande)
Cuisine: United States
Ingredients: A 3 Pound Flounder; 3 Bay Leaves; 8 Shallots; A Clove of Garlic; 3 Sprigs of Thyme; Salt and Pepper to Taste; Croutons Cut in Dice Shape; A Dash of Cayenne; The Yolks of 2 Eggs; 2 Cupfuls of Bouillon, or Water; 2 Tablespoonfuls of Flour; A Can of Mushrooms; 2 Tablespoonfuls of Butter

Sole a la Normande

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A 3 Pound Flounder
8 Shallots
3 Bay Leaves

Americas
United States
Stew
Fish course
Pescatarian
Spicy
New Orleans

Method

Cut open the flounder down the back. Dig inside under bone to right and left, without breaking the meat. Chop the bay leaves, thyme and clove of garlic very, very fine and mix with a half teaspoonful salt and a half teaspoonful of black pepper and a dash of Cayenne. Rub the Flounder all over the inside and under the cutting and outside with this preparation, seasoning thoroughly. Chop the shall