European and American cuisine

pepper and salt, chop the remaining 2 very fine ; set aside. Melt 1 tablespoonful butter in a small saucepan, add 1 fine-chopped onion, cook 3 minutes ; then add 1/4 cupful fine-chopped mushrooms, cook 5 minutes ; remove from fire, add 1 teaspoonf ul fine-chopped parsley and 1 even teaspoonful seasoning salt, also the fine-chopped fillet Place Yt cup water and Yt teaspoonful butter over the fire ; as soon as it boils add 2 tablespoonfuls flour, stir until it forms into a smooth paste ; remove from fire, add 1 well-beaten egg, stir until perfectly smooth; add the above preparation and Yi teaspoonful salt ; cover each fillet with a thin layer of this forcemeat, roll np, and set close together in a buttered pan ; sprinkle over 2 tablespoonfuls lemon juice and 2 ounces melted butter ; set the pan in a hot oven and bake till done — about 15 minutes. Remove the rolls to a warm dish, add 1/8 tablespoonful flour to the butter in which the rolls were baked, stir a few minutes, add 1 cup white broth and a small bouquet, 2 tablespoonfuls mushroom liquor, Yi teaspoonful seasoning salt, boil 5 minutes ; then remove the bouquet Mix the yolk of 1 egg with 1 tablespoonful lemon juice, add it slowly to the sauce, add Ys tablespoonful butter in small pieces, and a little beef extract Fillet of Sole or Flounder à la Vénitienne.— Wash and wipe dry the fillets from 2 medium-sized flounders, mix 1 even tablespoonful salt with Ys teaspoonful pepper, sprinkle over the fillets, and fold each one double ; place in a baking pan, sprinkle over the juice of 1 lemon, and pour over 2 ounces melted butter; set the pan in a hot oven, and bake from 10 to 15 minutes ; as soon as done, remove the fillets to a long fiat dish, cover with buttered paper, and lay a light weight over them. When cold mix the yolks of 2 eggs with 1 ounce melted butter, dip each fillet separately into the yolk and butter, and roll in fresh grated bread crumbs ; lay on a broiler and broil to a delicate brown on both sides. Arrange the fillets in a circle around a warm dish, and put a lobster ragout in the center. FLOUNDER. 168 Fillet of Sole or Flounders à la Normande.— Season the fillets of 2 medium-sized flounders with pepper and salt, make a slight incision across the middle of each flUet, fold them double, lay them in a baking pan, and sprinkle over 2 tablespoonfuls lemon juice and 2 ounces melted butter. Fifteen minutes before serving place the pan in a hot oven and bake till done—about 10 minutes. Arrange the fillets in a circle on a warm dish, pour a little of the sauce from the ragotit mentioned below over the fillets, sprinkle over 3 tablespoonfuls fried bread crumbs, place the dish for a few minutes in the oven ; pour the oyster ragout in the center, and serve.