Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter or mayonnaise
     2/3  cup           lemon juice
   6      tablespoons   snipped parsley
   1      tablespoon    sugar
   1      teaspoon      salt
   6      whole         peppercorn
   2                    bay leaves
   2 1/2  pounds        flounder fillet
     1/4  teaspoon      seasoned salt
   2      dozen         large shelled shrimp -- cooked/deveined
   3                    hard-cooked eggs -- shelled
                        mayonnaise
                        rolled anchovy filets
                        capers
                        romaine leaves
                        sour-pickle beet slices
  12                    pitted-ripe olives
                        celery leaves

Preparation:

Early on day: in large skillet melted 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 anchovy 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 shrimp 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.