Ogden Standard-Examiner | 1923-05-18 | Page 5 | Stuffed Fillets of Flounder

5 I Stuffed Fillets Fillet's of o I Flounder I t 1 nr fly y n V FU Ot of 0 Columbia A filet Is A piece ot of o fish tl h fre tre from skin kin and bones bene For eight fillets In this there ther shoe shou hou d riso go two tablespoons oil ot one table table- tablespoon spoon poon salt pepper and on- on onIon onion onIon Ion Juice one on cup well ell seasoned c mashed potatoes potato one on egg gg slightly beaten and diluted with ith water bread crumbs and fat for deep fat fr log Ing Cover Cr the tho fillets fillet fillets of fish tl h as ItO the oil vinegar salt pepper an anti n 1 onion juice S Sit St aside ald for a 1 time Then Tim drain spread pread spread each fillet mashed potato poUto roll up and fasten luten faster faster- with Ith toothpicks toothpick Roll RoH In e n flour dip In the th egg r roll In crumbs crumb and fry In deep fat t t three minutes L- L Drain and sere aero ser e with the th sauce two Iwo 1 wo tablespoon butter to mo lable pons flour lour one half halt cup flait tock stock made mild from bones and ind trim trim- trimming trimming trim mint ming ono one cup cream t two tso 0 u ta- ta vines vines-ar one on teaspoon chopped onions onion one on chopped parsley y one on tablespoon capers capera rj one teaspoon tarragon on vin-lC vin In- In gr ir salt lt and popper to 10 taste tule tt Melt Kelt the th butter butt r add flour lour and hen ashen n smooth add dd fish stock and cream Cook until It thickens thIcken Scald the th with the th onion add the tho th pickle capers capT parsley tar tar- tarr tar i r ragen on vInegar and seasoning