No. 1142 — Flounder Poached in White Wine and Cream Sauce
English historical translation of Molokhovets recipe No. 1142 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the flounder, remove the skin, rub with lemon, cut into boneless portions.
Fry sliced onion in butter in a sauté pan, adding parsley, salt and coarsely crushed pepper.
When the onion browns, add the fish, squeeze lemon juice over it, pour in Vein-de-Graaf white table wine, cover and bring once to the boil, then simmer gently.
When the fish is cooked, pour off the liquid. Add ¼ spoonful of flour mixed with ¼ spoonful of butter and boil.
Add about ½ glass of thick cream and champignon essence (concentrated mushroom infusion, No. 3944).
Beat in two or three yolks while stirring briskly, heat until very hot, strain and adjust the salt and lemon juice.
Pour over the fish arranged on a dish.
The original editor explains that Vein-de-Graaf is a white wine.
To provide
3 Russian pounds of flounder 1 onion 1 spoonful of butter Green parsley 3–5 peppercorns | 1 lemon 1 bottle of Vein-de-Graaf wine ¼ spoonful of flour and ¼ spoonful of butter ½ glass of thick cream 2–3 yolks |