Miss Parloa's kitchen companion

Turbans of Flounder with Anchovies. For twelve turbans use three small flounders, each weighing about a pound and a half, half a cupful of butter, three teaspoonfuls of salt, half a teaspoonful of pepper, about three table-spoonfuls of flour, besides the materials mentioned in the rule for anchovy forcemeat in the chapter on " Garnishes." Fillet the flounders as already directed, and season the fish with the salt and pepper. Spread the force-meat on the fillets ; then roll up, and fasten with a wooden toothpick, as illustrated on page 174. Melt the butter in a deep plate. Roll the turbans in the butter and then in the flour, and place them in a shallow pan. Bake in a hot oven for twenty minutes. Arrange in a circle on a hot dish, and fill the centre with potato balls saute". Pour anchovy sauce around the fish, and serve very hot. Turbans of Fish with Oysters. Use any kind of small fish from which long, thin fillets can be obtained. Make an oyster force-meat, and proceed as for turbans of flounder. Serve with a cream sauce or Bechamel yellow sauce. The centre may be garnished with quenelles of any kind of fish. A part of the oyster force-meat may be used for this purpose. Baked Fillets of Flounder, in Wine. Allow for eight persons four pounds of flounders, four table-spoonfuls of sherry, half a cupful of butter, one table-spoonful of onion juice, one of lemon juice, a level table-spoonful of salt, and half a teaspoonful of pepper. Skin and bone the fish, and cut it into small fillets. Put the butter and other ingredients into a soup-plate, and set this plate on the back part of the range where the butter will melt gradually. As soon as it becomes melted dip the fillets into the dish, one at a time, being careful to cover all parts with the mixture. Lay the fish in a clean, smooth baking-pan, and cook in a hot oven for ten minutes, basting with what remains of the butter and seasoning. When the fish is done, slip a broad knifeblade under each fillet, and transfer it gently to a hot platter. Pour all the gravy that remains into three gills of white sauce, and pour this sauce over the fish. Serve very hot. White Sauce. — To make three gills of sauce, use two gills of chicken stock, one gill of cream, two table-spoonfuls of butter, one generous table-spoonful of flour, one small slice of onion, a thin slice of carrot, a bay leaf, a slight grating of nutmeg, a sprig of parsley, a level teaspoonful of salt, and one-fourth of a teaspoonful of pepper. First mix the butter and flour. Add all the other ingredients mentioned above except the cream, and then place the dish over the fire, and stir the mixture until it begins to boil. Set it back where it will simmer for twenty minutes ; then add the cream, and let the sauce boil up once. Strain it, and add the gravy from the fishpan. Fillets of Flounder au Gratin. Use one large flounder or two small ones j at any rate, have five pounds before cutting. With a small,