Flounder à la Normande
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Archive recipe
A historic Creole dish of flounder, shallots, bay leaves, thyme and garlic. Adapted from Flounder à la Normande, from The Picayune's Creole Cook Book (1910).
Adapted from Flounder à la Normande, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/flounder-la-normande.md.
The dish
4 of 13 items checked
archive.org
4 of 13 items checked · 6 aisles
Cut open the Flounder down the back
Dig inside under bone to right and left, without breaking the meat
Chop the bay leaves, thyme and clove of garlic very, very fine and mix with a half teaspoonful of salt and a half teaspoonful of black pepper and a dash of Cayenne
Rub the Flounder all over on the inside and under the cutting and outside with this preparation, seasoning thoroughly
Chop the shallots, green and white, very fine
Put a tablespoonful of butter in a flat saucepan or stewing dish, and put the shallots with the butter
Lay the Flounder on top of the shallots and butter, and let it cook slowly on a slow fire for about ten minutes
Turn on the other side and cook ten minutes longer
In the meantime take another saucepan and put into it one tablespoonful of butter and two of flour
Dissolve this immediately with two cups of bouillon or water so that the sauce will be white
Let it cook about five minutes, and then add the well-beaten yolks of the eggs, and one can of mushrooms
Let all cook ten minutes longer, and then take the Flounder out of the saucepan in which it has been cooking and lay on a flat silver dish
Mix the sauce in which it has been cooking with the mushroom sauce
Taste the sauce and add salt, pepper and Cayenne, according to taste
Pour this sauce over the fish, around which you will have placed Croutons cut as dice and fried in the dish
Cover the fish and put it in the bake oven for fifteen minutes
Serve hot in the dish in which it was baked
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)