Halibut a la Creme
From The profession of cookery, from a French point of view, 1894
Can be garnished with hard-boiled egg or seafood.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 39. The excerpt below is the record exactly as published.
Halibut Steaks may be baked ''' au gratin,^' or grilled, or fried, and served with a brown *^ sance piqnante," or they may be done a la Creme. Dissolve an ounce of butter, stir into it a tablespoonful of flour, a little salt and pepper, and add a tumblerful of hot water. Lay the halibut in a buttered shallow stewpan, cover it with this sauce, let it simmer gently (covered over) until tender. A small white onion and bunch of sweet herbs should be put in the pan at the same time. AYhen the fish is sufficiently cooked remove it to a dish and keep hot. Take out the onion and flavourings, and ''MAIGRE" DISHES. 115 thicken the saace by adding the yolk of an egg and a few spoonfuls of cream
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