1 whole flounder, (about 1 1/2 to 2 pounds) filleted and carcass reserved
1 cup flour
Freshly ground black pepper
1/4 cup vegetable oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 ounces dried wooded ear mushrooms, soaked in warm water for 30 minutes and drained
2 cups chicken stock
1 tablespoon cornstarch
2 teaspoons finely chopped parsley leaves
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