Stuffed Flounder Creole

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Another recipe from a woman's day cookbook.

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Steps

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Melt 1 / 2 cup butter and saut onions , celery , shallots and garlic until tender but not brown.

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Sprinkle with flour.

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Cook , stirring constantly , for 2 minutes , until mixture browns.

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Gradually stir in white wine and milk.

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Cook , stirring over low heat until mixture is smooth and thickened.

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Fold in shrimp , crabmeat and soft breadcrumbs.

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Season with salt and pepper to taste.

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Have flounder split without separating the halves.

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Remove the backbone.

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Spread half of each fish with stuffing.

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Reshape fish and spread it liberally with butter.

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Season with salt and pepper to taste.

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Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.

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Put the dish under broiler heat to brown the top.

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Serve hot.

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Garnish with lemon wedges and parsley.

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Ingredients

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butter, onion, celery, shallot, garlic clove, flour, dry white wine, milk, cooked shrimp, crabmeat, soft breadcrumbs, salt, pepper, flounder, lemon wedge