Rolled Fillets of Flounder with Béchamel Sauce

Ingredients

• 2 flounders
• 2 tablespoons butter (28g)
• 1 tablespoon finely chopped parsley
• 1 tablespoon lemon juice
• salt, pepper and cayenne
• ½ cup cream (120ml)
• 4 hard-cooked eggs
• 4 lemons

Method

1. Make eight fillets from the flounder.
2. Melt butter; add lemon juice and parsley.
3. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne.
4. Cover with cream and cook in oven until tender.
5. Arrange on platter, pour around the fillets Béchamel Sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals.

Title

Lowney’s Cook Book

Author

Maria Willet Howard