4 double filets of flounder
2 eggs, separated
1 pinch salt, pepper, dry mustard
1 cup peanut oil
4 tbsp pickle relish
1 tbsp parsley, chopped
1 tbsp lemon juice
1 dash tobasco
Directions
1) Place the egg yolks in a blender, food processor or deep bowl.
2) Blend in the salt, pepper and mustard. If blending by hand, use a
small
whisk.
3) If using the machine, pour the oil through the funnel in a thin,
steady
stream with the machine running. If mixing by hand, add oil a few
drops
at a time, beating well in between each addition.
4) When half the oil has been added, the rest may be added in a thin
steady stream while beating constantly with a small whisk.
5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg
whites until stiff but not dry and fold into the mayonnaise created
through step 4.
6) Broil the fish about 2 inches from the heat source for about 6-10
minutes, depending on the thickness of the filets.
7) Spread the sauce over each filet and broil for 3-5 minutes longer,
or
until the sauce puffs and browns lightly.
From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
Watertown,NY 315-786-1120
Servings: 4 servings
Broiled Flounder Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens like basil, rue and dill. Later on, there are a couple of books from the fourteenth century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that is served today, but instead accounts of the types of meals eaten by the nobility of that time. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices created an outbreak in books on cooking, the majority of which are now in private libraries. For the next few years, the powerful families of the West strove to serve the best banquets, and as a result the best chefs and their recipes increased in prestige. Even so, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes to help cooks of their time. By the advent of the twentieth century, recipe books are greatly in demand due to increased literacy, people having increased spare time and a general increase in wealth. The introduction of the TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Broiled Flounder recipe.
