Cold Halibut with Chaud-froid of Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 5
Can be served as a cold fish course or with salad.
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 74. The excerpt below is the record exactly as published.
Cold Halibut with Chaud-froid of Mayonnaise Fletan froid au Chaud-froid de Mayonnaise For this dish the tail part of the halibut is the best. For about ten people take four pounds of the halibut; clean and wash well; then split in halves; remove the bones; put on a buttered pan; join the two halves together forming the shape of a fish, the end for the head a trifle thicker than the tail; sprinkle with pepper and salt and put some sherry in the pan; cook in the oven for about fifteen minutes, well covered. When done, leave until cold; then glaze with the thick chaud-froid of mayonnaise. In the meantime, have some chopped beets, chopped truffles, chopped parsley, chopped whites of eggs and yolks separately; make an eye of lemon
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Cook this with the app: pantry check, scaling, and the assistant.