Fillets of Halibut a la Poulette

Ingredients

• three pounds of halibut
• half a cupful of butter
• two large onions
• the juice of a lemon
• three hard-boiled eggs
• small quantities of flour
• small quantities of salt
• small quantities of pepper

Method

1. 1

   Cut halibut into strips, season with lemon juice, salt, and pepper, and place onion slices on top.

2. 2

   Let sit for half an hour.

3. 3

   Dip in melted butter, roll up, and secure with toothpicks.

4. 4

   Dredge with flour and bake for twenty minutes.

5. 5

   Serve with white sauce and garnish with egg whites and yolks.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 94. The excerpt below is the record exactly as published.

Fillets of Halibut a la Poulette. This is a nice Lenten dish. It requires three pounds of halibut, half a cupful of butter, two large onions, the juice of a lemon, three hard-boiled eggs, and small quantities of flour

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