pescatariannut-freeegg-freesoy-free
Baskets with Creamed Halibut a la Fanchonette
From The Swedish, French, American cook book, 1918
Serves 1
Fish entree for luncheon or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 66. The excerpt below is the record exactly as published.
Baskets with Creamed Halibut a la Fanchonette Corbeilles de Fletan a la Creme, a la Fanchonette Make baskets from puff paste by rolling it very thin; take some small individual fluted cake tins; line them with the pastry; fill with Boston beans; cut the edge around very even (do not handle Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH it as that will prevent it from going up); put it on a baking sheet in the oven and bake until brown. Also make some handles for the baskets by rolling the pastry thin and cutting it into strips about quarter inch thick; twist like a corkscrew and turn in the shape of a horseshoe, and bake. When the baskets are baked, scoop out the beans and fill with the creamed halibut. Creamed Halibut. One tablespoon butter, one tablespoon flour; stir on the stove; add one cup milk, two tablespoons sherry, halibut that has been cooked and then picked in small pieces, and two tablespoons rich cream
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Cook this with the app: pantry check, scaling, and the assistant.