nut-freesoy-free
Chicken Halibut a la Nicoise
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
Nutrition per serving
474Calories
28 gProtein
20 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein28 g
Carbohydrates20 g
Fiber1.6 g
Sugars5.4 g
Total Fat23 g
Saturated Fat4.8 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol191 mg
Sodium720 mg
Potassium782 mg
Calcium46 mg
Iron1.8 mg
Magnesium45 mg
Phosphorus384 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.9 mcg
Vitamin C0.5 mg
Vitamin A60 mcg
Vitamin E0.9 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate49 mcg
Choline164 mg
Caffeine0 mg
Water585 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 12. The excerpt below is the record exactly as published.
Chicken Halibut a la Nicoise. Six slices of young halibut, cut 3 inches by I inch. Put in buttered gratin dish, season with salt, pepper and the juice of a lemon, add 1 pint white wine, 1 pint chicken stock and 1 can French mushrooms. Cover with buttered paper and cook in oven 15 minutes. Put 2 tablespoons butter in another pan, with 1 tablespoon flour, cook 1 minute, add stock from fish, boil 5 minutes; add 1 teaspoon chopped tarragon, yolk of 1 egg, 2 tablespoons of cream to the sauce, stirring till boiling. Take paper from fish, cover with sauce, sprinkle with Par- mesan cheese
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