Flounder a l’Orly from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Have the Fish dealer cut the Flounder in filets and trim, neatly removing all the bones. Beat an egg with milk, and dip in the slices of Fish. Roll in bread crumbs and fry in butter. Serve with par...
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Ingredients
- 6 Filets of Flounder
- A Cupful of Milk
- 2 Tablespoonfuls of Butter
- An Egg
- Bread Crumbs
- A Tomato Sauce
- Parsley to Garnish
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