Fillet of Halibut, Bristol

Ingredients

• four fillets of halibut
• one-half glass of milk and water mixed
• two dozen parboiled oysters
• cream sauce
• grated cheese
• small bits of butter

Method

1. 1

   Put halibut in a buttered saute pan, season, cover with buttered paper, add milk and water, and cook.

2. 2

   Place fish on a platter, garnish with oysters, cover with cream sauce, sprinkle with cheese, add butter, and bake until colored.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 99. The excerpt below is the record exactly as published.

Fillet of halibut, Bristol Sweetbreads braise, Zurich New peas, au cerfeuil Julienne potatoes Roast chicken, au jus Lettuce and grapefruit salad Savarin Mirabelle Coffee Ox tail braise. Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a casserole put three ounces of butter, put on the stove, and when hot add the ox tail. Saute until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot. Cover the casserole and put in the oven until the ox tail is soft. It will require two or three hours. When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter. Puree of kidney beans. Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni. Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in casserole, boil again, then season with salt and pepper, and add three ounces of butter, little by little, and stir well until thoroughly melted. Serve with bread cut in small squares and fried in butter. Fillet of halibut, Bristol. Put four fillets of halibut in a buttered saute pan, season with salt and pepper, cover with buttered paper, add one-half glass of milk and water mixed, and cook. When done place the fish on a buttered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce. Sprinkle with grated cheese, put small bits of butter

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