Chicken Halibut (Baked and with Parmesan)

Name: Chicken Halibut (Baked and with Parmesan)
Ingredients: Boil some slices of halibut.; Have layer of bechamel on bottom of dish.; sprinkle with bread crumbs.; grated Parmesan.; Pour over a little butter.

From The Stag Cook Book: Written for Men by Men, 1922

For a solid paste, mix butter and Parmesan with paprika and roll out to cover the last layer of bechamel.

Presented as published in 1922. 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

1200Calories

56 gProtein

112 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1200 kcal

Protein56 g

Carbohydrates112 g

Fiber5.4 g

Sugars18 g

Total Fat69 g

Saturated Fat22 g

Monounsaturated Fat18 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol142 mg

Sodium3271 mg

Potassium900 mg

Calcium1291 mg

Iron6.5 mg

Magnesium120 mg

Phosphorus1067 mg

Zinc6.6 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D4.4 mcg

Vitamin C2 mg

Vitamin A471 mcg

Vitamin E1.5 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)10 mg

Folate145 mcg

Choline82 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 28. The excerpt below is the record exactly as published.

CHICKEN HALIBUT {Baked and with Parmesan) Boil some slices of halibut in court bouillon, lay in baking dish a border of potato croquette — either hard or shaped with hand. Have layer of bechamel on bottom of dish — then one of shredded fish, another layer of bechamel and one more of fish, finishing with the bechamel ; sprinkle with bread crumbs and grated Parmesan. Pour over a little butter

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