Flounder A La Creme Recipe

Instructions

1. 1 flounder about 2 lbs.
2. 2 cups milk
3. 1 tablespoon cream
4. 3 tablespoons vegetable shortening
5. 1 blade mace
6. 6 whole white peppers
7. 4 tablespoons flour
8. Lemon juice
9. Salt and pepper to taste
10. Skin flounder, and take fillets off neatly by sharply cutting down the middle of back, and pressing the knife close to the bones.
11. This will produce 4 long fillets.
12. Cut each of them in half lengthways, and tie up in pretty knot; sprinkle a little salt over and put them aside.
13. Wash skin, bones of fish, put them into a small saucepan with milk, mace, and whole peppers and simmer for half hour; strain milk into clean saucepan; add fillets, and allow to simmer for ten minutes.
14. Lift them out, and add to milk the vegetable shortening and flour beaten together; stir till it becomes quite smooth; add salt, pepper and lemon juice to taste, and cream; put in fillets gently to warm through; dish neatly and pour the sauce over them.
15. Serve very hot.

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