Instructions: Early on day: In large skillet melty butter or margarine. Add 1/3 cup lemon juice, 1/4 cup snipped parsley, sugar, salt, peppercorns and bay leaves; bring to a boil. Lay flounder filets in mixture in skillet; cover; simmer for 5 minutes. Refrigerate in skillet. Combine 1/3 cup lemon juice, 2 tablespoons snipped parsley, seasoned salt and cooked shrimp. Refrigerate.

About Thirty Minutes before Serving: Halve hard-cooked eggs lengthwise, top each with 1/4 teaspoon of mayonnaise, then a rolled anchovey filet with caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup finely sliced romaine and 1/4 cup mayonnaise and toss.

Arrange 6 beds of romaine leaves around edge of large platter. Cut each fish filet into thirds; lay one-third on each romaine bed. Top with sliced shriimp mixture and 1/2 cup mayonnaise.

Garnish each with sour-pickle slices and 2 whole shrimp. In center of platter arrange egg halves, pickled beet slices and pitted ripe olives.

Garnish with celery leaves.

Makes 6 servings.

NOTES : This is a typical luncheon dish from Brazil.

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