Directions
In New Orleans never fear Filets de Sole a la Orly. Creoles named it sole after the finest French fish. Now you can prepare it Creole style.
Remove bones from six fillets of flounder. Dip slices in milk in which egg was beaten; roll in breadcrumbs and dry in butter. Garnish with parsley and serve with tomato sauce as follows:
Put on to boil the contents of 1 small can of tomatoes, 1 teaspoonful of butter and 2 cups of water. In ten minutes add 2 cloves of garlic, one bay leaf and a sprig of thyme, minced fine.
Boil 10 minutes then mash with potato masher. Add 1 Tablespoon butter into a pan and 1 Tablespoon flour. Stir this till it browns a little, then add tomato juice and season quite highly. Stir until it thickens. Use parsley as a garnish
http://www.southerneasyrecipes.com/New-Orleans-Flounder_Sole.html
