Fillet of Halibut, Cubaine
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 177. The excerpt below is the record exactly as published.
Fillet of halibut, Cubaine Roast chicken Asparagus, Hollandaise New peas in butter Duchess potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauli- flower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve. Chilian salad. Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce. Lemon cake. Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glace the top with thin white icing flavored with lemon juice. Serve when the icing is dry. Orange cake. Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake. Lemon butter filling. One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold. Orange butter filling. Prepare in the same manner as lemon butter fill- ing, but use oranges. Consomme Oriental. Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consomme with an equal quantity of plain boiled rice. Fillet of halibut, Cubaine. Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then add the fish and saute on both sides until done. Put the fish on a platter and pour Creole sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.