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Flounder a la Nouvelle Orleans

1 Flounder, 3-lb
1 Thyme, sprig
1 tb Flour
2 Parsley, sprigs
1 tb Butter
1 Sweet basil, sprig
6 Allspice
1 cn Mushrooms
Salt & pepper to taste
Croutons


Parboil a well-cleaned flounder by scalding well. Put into butter and salt and set to bake in oven. When it is 2/3 cooked, take off and pour on a cream sauce made of 2 Tbsp flour, 1 Tbsp butter, spice, thyme, parsley, sweet basil, bay leaf, mushrooms chopped fine; cook for five minutes. Remove from oven, slit open in scores along top, and return to oven to bake until done, about 15 minutes. Prepare croutons cut in diamond shape by frying in butter and use as a garnish.


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