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Flounders, Souchet of

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Flounders, Souchet of

Ingredients

Directions

  1. Heat the fat in a deep pan until boiling.

  2. Fry the flounders for 10 to 15 minutes, depending on their size.

  3. Remove the flounders and place them on a folded napkin or fish paper.

  4. Garnish with fried parsley before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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