Halibut with Mousse of Spinach a la Hollandaise
Fletan A la Mousse d'Epinards, a la Hollandaise
Take one and a half pounds of halibut and cook. When done,
cut in pieces and put between two plates with some butter, pepper,
and salt, and a squeeze of lemon juice; put in the oven to get
thoroughly hot; in the meantime, make a hollandaise sauce. Serve
the halibut inside the ring of the mousse of spinach (to one cup of
mousse one and a half cups of the spinach that has been cooked
green and gone through the machine several times); cover it with
the rich hollandaise sauce and pour some hollandaise sauce all
around. The mousse of spinach is decorated with Spanish
pepper and daisies, and branches of cooked white of egg.
Halibut Quenelles ( Quenelles de Fletan) a l’Anchois
Make a mousse of halibut [see recipe: Mousse of Halibut];
poach tablespoonfuls in the fish broth on the stove, the shape and
size of a small egg, for about six to eight minutes. When cold,
roll in egg and bread crumbs, and fry in hot fat quickly until
golden brown. Serve on hot slices of tomato, garnish with parsley
with an anchovy sauce in the centre. Fish entree for lunch and
supper.
Stuffed Halibut with Shrimps a la Ericsson Hammond
Fletan farci de Crevettes, a la Ericsson Hammond
Take a piece of halibut; remove the skin and cut it in box shape,
and make the mousse of shrimps. Color part of the mousse with
the red and orange coloring, a light shade of shrimps, fill and deco¬
rate with the uncolored mousse all around and on a bias and with
chopped truffles. Cook in the oven, covered, from eight to ten
minutes and then on top of the stove for about twenty-five minutes.
with some sherry in the pan. Place on a platter; garnish with
unpeeled shrimps, lemon, and tomatoes and serve with a shrimp
sauce.
Stuffed Tomato with Mousse of Halibut a la Baltimorienne
Tomates farcies de Mousse de Fletan, a la Baltimorienne
Peel tomatoes; cut in halves; scoop out; stuff with halibut — to
one cup halibut three spoonfuls cream sauce, one egg, pepper and
salt. Stuff the tomatoes, put on a buttered pan with some sherry,
cook about ten minutes, covered; cover with a tomato glaze made
from tomato juice and cornstarch; stick in a handle of green pepper
and sprinkle with parsley. Serve on a green foundation with a
hollandaise sauce in the centre.
Stuffed Halibut Chops with Shrimps a la Supreme
Cotelettes de Fletan farcies de Crevettes, a la Supreme
Cut the halibut in chops; put on a roasting pan and stuff with
shrimp mousse; decorate with white mousse all around, and on top
put dot of truffle. Put sherry in the pan, and cook eight minutes,
covered. Put on a slice of tomato in a crown style, one resting
on top of the other all around. Serve fried shrimps in the centre,
and all around a supreme sauce. Garnish with unpeeled, cooked
shrimps, lemon, and parsley.
Stuffed Halibut with Mousse a la Perigord
Fletan farci de Mousse, a la Perigord ✪ Halibut Kromeskys a la Supreme
Page 70 · 6 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Halibut with Mousse of Spinach a la Hollandaise Fletan A la Mousse d'Epinards, a la Hollandaise
Take one and a half pounds of halibut and cook. When done, cut in pieces and put between two plates with some butter, pepper, and salt, and a squeeze of lemon juice; put in the oven to get thoroughly hot; in the meantime, make a hollandaise sauce. Serve the halibut inside the ring of the mousse of spinach (to one cup of mousse one and a half cups of the spinach that has been cooked green and gone through the machine several times); cover it with the rich hollandaise sauce and pour some hollandaise sauce all around. The mousse of spinach is decorated with Spanish pepper and daisies, and branches of cooked white of egg.
Halibut Quenelles ( Quenelles de Fletan) a l’Anchois
Make a mousse of halibut [see recipe: Mousse of Halibut]; poach tablespoonfuls in the fish broth on the stove, the shape and size of a small egg, for about six to eight minutes. When cold, roll in egg and bread crumbs, and fry in hot fat quickly until golden brown. Serve on hot slices of tomato, garnish with parsley with an anchovy sauce in the centre. Fish entree for lunch and supper.
Stuffed Halibut with Shrimps a la Ericsson Hammond
Fletan farci de Crevettes, a la Ericsson Hammond
Take a piece of halibut; remove the skin and cut it in box shape, and make the mousse of shrimps. Color part of the mousse with the red and orange coloring, a light shade of shrimps, fill and deco¬ rate with the uncolored mousse all around and on a bias and with chopped truffles. Cook in the oven, covered, from eight to ten minutes and then on top of the stove for about twenty-five minutes.
with some sherry in the pan. Place on a platter; garnish with unpeeled shrimps, lemon, and tomatoes and serve with a shrimp sauce.
Stuffed Tomato with Mousse of Halibut a la Baltimorienne
Tomates farcies de Mousse de Fletan, a la Baltimorienne
Peel tomatoes; cut in halves; scoop out; stuff with halibut — to one cup halibut three spoonfuls cream sauce, one egg, pepper and salt. Stuff the tomatoes, put on a buttered pan with some sherry, cook about ten minutes, covered; cover with a tomato glaze made from tomato juice and cornstarch; stick in a handle of green pepper and sprinkle with parsley. Serve on a green foundation with a hollandaise sauce in the centre.
Stuffed Halibut Chops with Shrimps a la Supreme
Cotelettes de Fletan farcies de Crevettes, a la Supreme
Cut the halibut in chops; put on a roasting pan and stuff with shrimp mousse; decorate with white mousse all around, and on top put dot of truffle. Put sherry in the pan, and cook eight minutes, covered. Put on a slice of tomato in a crown style, one resting on top of the other all around. Serve fried shrimps in the centre, and all around a supreme sauce. Garnish with unpeeled, cooked shrimps, lemon, and parsley.
Stuffed Halibut with Mousse a la Perigord Fletan farci de Mousse, a la Perigord
Records on this page
Halibut Kromeskys a la SupremeHalibut with Mousse of Spinach a la HollandaiseStuffed Halibut with Shrimps a la Ericsson HammondStuffed Tomato with Mousse of Halibut a la BaltimorienneStuffed Halibut Chops with Shrimps a la SupremeStuffed Halibut with Mousse a la Perigord