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Fish in Champagne

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Recipe Ingredients

1 package frozen flounder fillets
1 grated onion
2 tablespoons butter or margarine
4 egg yolks
6 tablespoons light table cream
3 cups dry champagne
Parsley flakes

Cooking Procedures

Melt butter in large skillet. Cook fish, onions and 1/2 cup of the champagne until fish is lightly browned. Remove fish and onions from skillet and keep warm.

In separate bowl combine egg yolks and cream. Add to champagne in skillet. Stir over low heat. Add remaining 2 1/2 cups champagne. Sauce will thicken slightly. Pour over fish and onions. Sprinkle with parsley flakes to serve. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ent some of Liebig's extract. With the plain white and brown sauce you can manage to produce pretty nearly any kind of sauce that you will need. If you wish to serve some slices left from cooked beef, mutton, or tongue, the following is a good recipe for a Brown Ragout Sauce. Prepare your sauce in the way demonstrated, then add one onion, one bay leaf, one clove, four allspice, six black pepper seeds, a bouquet of parsley, summer savory or sweet basil, and continue to let it boil gently

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