Name: Broiled Stuffed Flounder
Ingredients: 1 md Onion; minced; 8 tb Butter; 2 Ribs celery; chopped fine; 1 cn (small) mushrooms; 1 c Shrimp; cleaned & peeled; 1/2 lb Crabmeat; 1 sm Bay leaf; 1 tb Worcestershire sauce; 1/2 c Cream; Bread crumbs; Salt & pepper to taste; 3 oz Dry white wine; 1/2 oz Dry white wine for basting; 2 (2 to 2-1/2 lb) flounders; 2 tb Oil; 1/2 Lemon; juice of

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy		Seafood	4	Servings

INGREDIENTS

1	md	Onion; minced
8	tb	Butter
2		Ribs celery; chopped fine
1	cn	(small) mushrooms
1	c	Shrimp; cleaned & peeled
1/2	lb	Crabmeat
1	sm	Bay leaf
1	tb	Worcestershire sauce
1/2	c	Cream
		Bread crumbs
		Salt & pepper to taste
3	oz	Dry white wine
1/2	oz	Dry white wine for basting
2		(2 to 2-1/2 lb) flounders
2	tb	Oil
1/2		Lemon; juice of

INSTRUCTIONS

Saut. the minced onion in butter until soft; add celery and saut. an
additional 2 to 3 minutes. Add shrimp and mushrooms with their liquid;
saut. until shrimp are pink. Add crabmeat, bay leaf, Worcestershire sauce,
cream and enough bread crumbs to hold stuffing together; season to taste.
Add wine. Clean fish and cut large slit lengthwise on top of fish. Place
stuffing in slit; close slit with skewers and lace up. Heat oil with 2
tablespoons butter in a broiler pan; place fish in pan. Broil the fish
slowly under a low flame; basting with the oil-butter mixture. As the fish
begins to brown, add a little wine to the broiler pan to increase the
basting mixture and keep the fish moist. It is not necessary to tum the
fish. Keep the flame low and when the top of the fish is golden brown or
slightly darker, the fish will be cooked through. Spoon remaining sauce
from the pan on the fish and sprinkle with lemon juice. Serves 4.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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