Skin and bone two large flounders, and cut into eight fillets. Put into a buttered pan, sprinkle with salt, pepper, and lemon juice, and add one-fourth cup white wine. Cover and cook fifteen minutes. Remove to serving dish, pour over Bercy Sauce, and sprinkle with finely chopped parsley.
Bercy Sauce. Fry one tablespoon finely chopped shallot in one tablespoon butter five minutes; add two tablespoons flour, and pour on gradually the liquor left in pan with enough White Stock to make one cup. Add two tablespoons butter, and salt and cayenne to taste.