Chicken Halibut aux Fines Herbes
From French dishes for American tables, 1886
Presented as published in 1886. 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
2057Calories
355 gProtein
48 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories2057 kcal
Protein355 g
Carbohydrates48 g
Fiber8.9 g
Sugars13 g
Total Fat26 g
Saturated Fat5.6 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat6.2 g
Omega-30.2 g
Cholesterol889 mg
Sodium2411 mg
Potassium10332 mg
Calcium198 mg
Iron14 mg
Magnesium514 mg
Phosphorus4786 mg
Zinc9.7 mg
Copper2.2 mg
Manganese1 mg
Vitamin D86 mcg
Vitamin C71 mg
Vitamin A482 mcg
Vitamin E11 mg
Vitamin K0.2 mcg
Vitamin B611 mg
Vitamin B1220 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)137 mg
Folate353 mcg
Choline1202 mg
Caffeine0 mg
Water2383 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 20. The excerpt below is the record exactly as published.
Chicken Halibut aux Fines Herbes. Chop a little parsley, six mushrooms, and a shallot ; add to them a little salt, pepper, and nutmeg, and place all together in a saucepan on the fire for five minutes, with half a pint of white wine. Then put these ingredients on a dish, and place on top of FISH. 49 them four pounds of chicken halibut. Send to a moderate oven for about thirty minutes, taking care from time to time to pour with a spoon some of the liquid in the dish over your fish. Put half a pint of Spanish sauce (Art. 80) in another saucepan on the fire, reduce your sauce for about seven or eight minutes, adding the juice of a lemon
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