Flatfish

Flounder fillet with mushroom sauce from Erken (1914), p. 85: fillets poached in fish stock and white wine, covered with brown mushroom sauce, gratinated.

Flounder fillet à la royale from Erken (1914), pp. 85–86: breaded, light brown fillets topped with butter-cooked banana, served with a tomato sauce.

Flounder fillet with green peas from Erken (1914): fillets folded around a potato slice, baked in fish stock, ringed with peas, served with parsley butter.

Flounder fillet with mushrooms from Erken (1914): breaded flounder fillets deep-fried in lard, served on a napkin with tartar butter and mushroom sauce.

Flounder fillet with tomatoes from Erken (1914), p. 85: half breaded and fried, half poached in fish stock, served on browned bread with tomato.

Turbot with eggplant from Erken (1914): oven-baked turbot fillets served with pan-fried eggplant slices, lemon juice, parsley and browned butter.

Fried flounder from Erken (1914): dredged in flour, egg and rusk crumbs and fried crisp in butter. Served with browned butter, lemon or tomato sauce.

Sole à la Villeroi from Erken (1914): sole fillets steamed tender in white wine and mushroom stock, served with white wine sauce, crayfish and truffle.