with it a cupful
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of cream or milk. Add a tablespoonful each of lemon-juice chopped
pickles, and capers, a teaspoonful each of minced parsley and mustard,
and the mashed yolk of a hard-boiled egg. Beat thoroughly together
and serve either hot or cold.

FILLETS OF FLOUNDER A LA NORMANDY

Prepare the fillets according to directions previously given, and
season with pepper and salt. Fry a small chopped onion in butter
and add two chopped hard-boiled eggs, and one tablespoonful of
minced parsley. Season with pepper and salt, add a tablespoonful
of butter, and cook to a smooth paste. Spread the fillets with
this paste, put a parboiled mussel on each one, roll and tie with
a string. Add to the mussel liquor one cupful of cream and simmer
the fillets in it for six minutes. Take out and cut the strings.
Thicken the sauce with the yolks of two eggs beaten with four
tablespoonfuls of cream, add a teaspoonful of butter and a few
drops of lemon-juice. Add a few parboiled mussels to the sauce,
reheat, pour over the fish, and serve.

STUFFED FILLETS OF FLOUNDER--I

Prepare the fillets according to directions
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previously given, season with salt and pepper, and dredge with
flour. Put half of the fillets into a buttered baking-dish. Chop
together a button onion, a small bunch of parsley, half a stalk
of celery and half a can of mushrooms. Mix two tablespoonfuls of
butter with one teaspoonful of flour, and add to the chopped mixture
with the yolks of two raw eggs. Season with salt, red and black
pepper, and mix thoroughly. Spread the fillets in the pan with this
stuffing and lay the other fillets on top. Cover with buttered paper
and cook for twelve minutes. Serve with the remaining mushrooms
heated and sprinkle with lemon-juice.

STUFFED FILLETS OF FLOUNDER--II

Prepare the fillets according to directions previously given. Put
each two together, with mashed potato beaten light with egg between.
Cover with crumbs, dip in egg and crumbs, and fry in deep fat.
Serve with Tartar Sauce.

FILLETS OF FLOUNDER WITH GREEN PEAS

Prepare the fillets according to directions previously given, dip
into melted butter, and season with salt, pepper, and lemon-juice.
Skewer into shape with toothpicks and arrange
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in a baking-dish. Half cover with stock made from the fish trimmings
and bake for ten minutes. Arrange in a circle on a platter, and
fill the centre with green peas seasoned with salt, pepper, and
but