Flounder a la Normande

Sole a la Normande

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A 3 Pound Flounder
  • 8 Shallots
  • 3 Bay Leaves


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