ter. Strain the stock, thicken with butter and flour cooked
together, and serve separately as a sauce.

STEAMED FILLETS OF FLOUNDER

Prepare the fillets according to directions previously given, and
spread with chopped pickles, olives, capers, parsley, and onions.
Roll up, fasten with toothpicks, and steam or bake, basting with
stock, or dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.

STUFFED FILLETS OF FLOUNDER A LA DELMONICO

Prepare the fillets according to directions previously given. Cover
with half a cupful of white wine, one cupful of fish stock made
from the bones, and salt and paprika to season. Simmer for twenty
minutes. Cook together one tablespoonful each of butter and flour,
add half a cupful of stock and cook until very thick, stirring
constantly. Add half a cupful each of shrimps and oysters chopped
fine, a teaspoonful of Worcestershire sauce, the yolk of an egg,
and two drops of tabasco sauce. Dip the fillets in this mixture
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and cool. When cold dip in crumbs, then in egg, then in crumbs, and
fry in deep fat.

ROLLED FILLETS OF FLOUNDER

Prepare the fillets as directed and spread with anchovies, lobster,
shrimps, or sardines, mashed to a paste with butter. Roll up, fasten
with toothpicks, and bake, fry, saute, or stew, as preferred.

BROILED FILLETS OF FLOUNDER A LA BRIGHTON

Season the fillets with salt, pepper, and oil. Broil carefully and
put on slices of buttered toast. Surround with parboiled oysters
and pour over a sauce made of water and the oyster liquor, thickened
with butter and flour cooked together, and seasoned with anchovy
paste.

FILLETS OF FLOUNDER A LA DIEP-POISE

Prepare the fillets as directed, seasoning with salt and pepper,
brown in melted butter, and cool. Sprinkle with crumbs, dip in
eggs beaten with an equal quantity of melted butter, roll in fresh
crumbs and broil, basting with oil. Serve with melted butter, minced
parsley, and lemon-juice.

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FLOUNDER PIE A LA NORMANDY

Chop fine two carrots and two onions, two sprigs of parsley, a
stalk of celery and a bit of bay-leaf. Fry in butter, seasoning
with salt and pepper, and powdered mace. Add two cupfuls of boiled
milk and cook slowly for twenty-five minutes. Press through a sieve,
add two cupfuls of cream, and reheat. Add the fillets of a two-pound
flounder, the mussels taken from a quart of mussel shells, a quart
of oysters, parboiled in their liquor, and drained, a