6 flounder fillets
1/2 c. butter
1 chopped onion
1/2 c. tomato puree
1 pt. fish stock
1 c. burgundy wine
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
2 eggs
1/2 pt. milk
1 c. vegetable oil
Salt, pepper and bread crumbs

Saute onions in butter. Blend in flour, add tomato puree, and then fish stock, wine, lemon juice, Worcestershire sauce and simmer 5-10 minutes. Season flounder fillets with salt and pepper. Roll in flour and dip in preparation of beaten eggs and milk. Roll in bread crumbs and fry in oil until golden brown. Serve flounder on top of sauce, garnished with lemon slices. Serves 6.