Carbonade of Halibut or White Fish

Ingredients

• Two pounds of fish
• Two eggs
• One pint of dried bread-crumbs
• Four table-spoonfuls of butter
• One tea-spoonful of onion juice
• Two tea-spoonfuls of salt
• One-quarter tea-spoonful of pepper

Method

1. 1

   Cut fish into pieces.

2. 2

   Melt butter with salt, pepper, and onion juice.

3. 3

   Beat eggs until light.

4. 4

   Dip fish in butter, then egg, then crumbs, and place in a buttered dripping-pan.

5. 5

   Cook in a hot oven for 12-15 minutes.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 42. The excerpt below is the record exactly as published.

CARBONADE OF HALIBUT OR WHITE FISH. Any fish from which solid slices of flesh can be cut may be used for a carbonade. The two varieties men. tioned above are delicious prepared in this way. Two pounds of fish. Two eggs. One pint of dried bread-crumbs. Four table-spoonfuls of butter. One tea-spoonful of onion juice. Two tea-spoonfuls of salt. One-quarter tea-spoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.