491.—FLOUNDERS, BROILED. (Fr.—Carrelets Grillés.)
Flounders, when sufficiently large, are very nice broiled on a gridiron over or in front of the fire, with a little butter rubbed over. Small plaice cooked in the same manner are excellent.
492.—FLOUNDERS, FRIED. (Fr.—Carrelets Frites.)
Ingredients.—Flounders, egg and breadcrumbs, boiling fat, fried parsley.
Method.—Cleanse the fish, and, 2 hours before they are required, rub them inside and out with salt, to render them firm. Wash and wipe them very dry, dip them into egg, and sprinkle over with breacrumbs, fry them in boiling fat, dish on a folded napkin or fish paper, garnish with fried parsley.
Time.—To fry, from 10 to 15 minutes, according to size. Average Cost, 3d. to 1s. each, according to size and season. Allow from 6 to 8 ozs. per head for breakfast; rather less when served in the course of a dinner. Seasonable all the year; most plentiful from August to November.
493.—FROGS, STEWED. (Fr.—Ragoût de Grenouilles.)
Ingredients.—6 or 8 frogs, salad-oil, ¼ of a pint of white wine, 2 tablespoonfuls of truffle liquor, 8 fresh button mushrooms, ¼ of a pint of brown sauce, salt and pepper.
Method.—The hind-quarters of the frogs alone are used, and they should be carefully separated from the rest of the body. Cover the bottom of a sauté-pan with a thin layer of salad-oil, and when thoroughly hot place in it the frogs' legs. Fry quickly for 2 or 3 minutes, turning the legs once during the process, but most carefully so as to avoid tearing the skin and flesh. Drain, place in a casserole, add the truffle liquor, mushrooms previously well-washed to free them from grit, and season to taste. Stew very gently for about 30 minutes, then transfer carefully to a hot dish, and strain the wine into a small stewpan. Boil quickly until well reduced, then add the brown sauce. Season to taste, make thoroughly hot, pour over the cooked frog, and serve.
494.—GARFISH, STEWED. (Fr.—Brochet à l'Anglaise.)
Ingredients.—2 medium-sized garfish, 1 onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 1 blade of mace, 1½ ozs. of butter, 1½ oz. of flour, 1 pint of stock or water, salt and pepper.