Flounders au Gratin Recipe ingredients

To prepare this Flounders au Gratin Recipe, first cut up parsley, shallot, and small button-mushrooms very finely. Fry them in butter, with a seasoning of salt and pepper. Cover the bottom of a tin flat baking-dish, previously buttered, with the herbs, and lay on them a flounder, neatly trimmed, or fillets of any flat fish. Strew bread crumbs thickly over, and bits of butter on the top of all. Moisten with white wine. Cook carefully. Crisp the top with a salamander. Serve very hot and with a squeeze of lemon over the dish. Time, twenty minutes.