Poached Fillet of Flounder with Lobster Sauce
|Cooked lobster||1 Small|
|Cooked shrimp||2 Pound|
|Milk||3 Cup (48 tbs)|
|Cream||3 Cup (48 tbs)|
|Paprika||1 1⁄2 Teaspoon|
|Salt||2 1⁄2 Teaspoon|
|Flounder fillet||8 Large|
|Milk||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Remove lobster meat from shell and cut in chunks.
Shell and clean shrimp.
Melt butter in the top of a double boiler.
Stir in flour, gradually add milk and cook over hot water stirring frequently until sauce is thickened.
Add paprika, salt, pepper, lobster and shrimp and let simmer in top of double boiler while fixing flounder.
Split fillets down the cen- ter.
Begin at the larger end of the fillet and roll it up.
Fasten each fillet with a toothpick.
Place in a large skillet.
Add milk, water, salt and pepper.
Cover with a circle of waxed paper with a hole in the center.
Cover skillet tightly and simmer fish gently 10 minutes.
Remove fish to a hot platter; remove toothpicks and cover with the sauce.