Note 223 — INDEX
Reading edition
No. 223. Fillet of Flounder a la Normandy.—Prepare the fillets and lay in a buttered baking pan, season with salt and pepper, dredge with flour, moisten with brown stock, adding a teaspoon of lemon juice, bake twenty minutes, baste once or twice, lay the fillets on serving dish, pour over them Normandy sauce (No. 49) garnish with slices of lemon.