Birds Eye: Vacuum Sealed Filet of Flounder, 1960s
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Transcript
Transcripts may contain inaccuracies.
- | Fresh. | 0:10 |
- | The sauce. | 0:11 |
- | Fresh. | 0:12 |
- | The sauce. | 0:13 |
- | This must be fresh to have great flavor. | 0:14 |
- | Fresh oui, but the sauce makes it magnificent. | 0:16 |
Endorser | They're both right. | 0:19 |
And that's the news from Birds Eye. | 0:21 | |
Seafood, frozen fresh from the sea | 0:23 | |
in butter sauce with lemon and white wine. | 0:25 | |
This new Vacuum Sealed Cooking Pack makes it possible. | 0:28 | |
Let's Birds Eye bring you seafood this fresh | 0:31 | |
with flavor this delicious. | 0:34 | |
Look, fillet of Flounder Amandine | 0:36 | |
Flounder caught off the coast of Newfoundland, | 0:38 | |
filleted and quickly frozen, | 0:41 | |
then vacuum sealed fresh in a sauce of butter, | 0:43 | |
spices, tired lemon, almond slices, | 0:46 | |
and a touch of white wine. | 0:49 | |
You cook it this easy. | 0:51 | |
See? actually based itself to golden goodness. | 0:52 | |
Open. | 0:56 | |
Seafood fresh from the sea with butter sauce | 0:57 | |
with lemon and white wine. | 1:00 | |
Try all five new seafood dishes, from Birds Eye. | 1:01 | |
- | Fresh. | 1:05 |
- | The sauce. | |
- | Fresh. | 1:06 |
- | The sauce. | |
- | Fresh. | 1:07 |
- | The sauce. |
Item Info
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