Fillets of Halibut a la Poulette

Ingredients

• three pounds of sliced halibut
• one-half cupful butter
• two large onions
• juice of one lemon
• three hard-boiled eggs
• salt
• pepper

Method

1. 1

   Prepare halibut by skinning and cutting into strips.

2. 2

   Sprinkle with lemon juice, salt, and pepper.

3. 3

   Dip in melted butter, roll, and dredge with flour.

4. 4

   Bake for twenty minutes.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 9. The excerpt below is the record exactly as published.

FILLETS OF HALIBUT A LA POULETTE. if canned salmon is used, the cream and other ingre- dients must be graded in proportion to the bulk of salmon used. Be sure to remove all bits of bone and skin, and then chop the fish. Add the flour to the butter, and mix thoroughly together. Put the cream into a saucepan, let it come to a boil, and stir in the flour and butter, then the salmon and seasoning. Boil for one minute. Stir into it one well-beaten egg, and remove from the fire. Then set the mixture, which will be quite thin, away on the ice to get perfectly cold. Then shape into croquettes, as with other mixtures, and fry. Croquettes of any sort are much better if allowed to stand, after being made and shaped, until thor- oughly chilled. And when they are put into the fry- ing basket, be careful to let none of them touch each other. — Mrs. Daniell: (No. 5) Boston Cooking School. From The Globe , Boston , Mass. {By per.) Fillets of Halibut a la Poulette. Take three pounds of sliced halibut, one-half cup- ful butter, two large onions, juice of one lemon, three hard-boiled eggs, salt and pepper

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