Fillet of Halibut, Lilloise

Ingredients

• four fillets of halibut
• a half glass of white wine
• one-half pint of white wine sauce
• one-half pint of tomato sauce
• two slices of bacon
• six leaves of tarragon

Method

1. 1

   Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes.

2. 2

   Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce.

3. 3

   Bring to a boil, and strain.

4. 4

   Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce.

5. 5

   Also add six leaves of tarragon chopped fine, season well, and pour over the fish.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 119. The excerpt below is the record exactly as published.

Fillet of halibut, Lilloise Tournedos, Bayard Jets de houblons Potatoes a la Reine Green corn Hearts of romaine, egg dressing Mousse au chocolat Small cakes Coffee Fried eggs with chives. Put an ounce of butter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry. Blood pudding, sauce Robert. Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert. Apple turnovers. Roll out some puff paste about one-eighth inch thick. Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cin- namon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glaced. Consomme Venitienne. In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consomme. Continue boiling for two minutes. Fillet of halibut, Lilloise. Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon

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