Fillet of Halibut Girard

Name: Fillet of Halibut Girard
Ingredients: Cut six fillets of halibut; white of an egg; a little white wine; juice of a lemon; some thin slices of truffle; Red pimento may also be used for decoration.

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

39Calories

4 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories39 kcal

Protein3.6 g

Carbohydrates7.6 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1 mg

Potassium103 mg

Calcium6 mg

Iron0.1 mg

Magnesium6 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 17. The excerpt below is the record exactly as published.

FILLET OF HALIBUT GIRARD ^ Cut six fillets of halibut heart-shaped. Season with salt and pepper, and cover one side of the fish with fish force- meat, about one-eighth of an inch thick. Dip a table- knife into the white of an egg, and smooth the surface of the forcemeat right to the edge of the fillets. Arrange them in a flat buttered saucepan. Cut some thin slices of truffle into fancy shapes, such as stars, hearts, or diamonds, and with them put a design on the top of each fillet. Red pimento may also be used for decoration. Then add juice of a lemon, and a little white wine

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