Souchet of Flounders from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim the flounders and put them in a sauté pan with one or two sliced onions, bunch of herbs, a few black and white peppercorns, and a little pinch of salt; well cover them with any fish stock, or...
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Saucepan
- Spoon
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Stove
- Plate
- Colander
Ingredients
- onions
- herbs
- black and white peppercorns
- salt
- flounder
- parsnip
- egg
- water
- fish stock
- butter
- brown bread
- white fish
- parsley
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