Flounder a la Normande from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut open the flounder down the back. Dig inside under bone to right and left, without breaking the meat. Chop the bay leaves, thyme and clove of garlic very, very fine and mix with a half teaspoonf...
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Ingredients
- A 3 Pound Flounder
- 8 Shallots
- 3 Bay Leaves
- 3 Sprigs of Thyme
- A Clove of Garlic
- 2 Tablespoonfuls of Butter
- 2 Tablespoonfuls of Flour
- 2 Cupfuls of Bouillon, or Water
- The Yolks of 2 Eggs
- A Can of Mushrooms
- Salt
- Pepper
- A Dash of Cayenne
- Croutons Cut in Dice Shape
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