Halibut a la Creole

Ingredients

• a slice weighing about four pounds
• a pint of stewed or canned tomatoes
• a cupful of water
• a slice of onion
• two table-spoonfuls of butter
• three cloves
• one table-spoonful of flour
• a teaspoonful of salt
• a quarter of a teaspoonful of pepper

Method

1. 1

   Boil tomatoes, water, cloves, and onion.

2. 2

   Mix butter and flour, stir into the sauce when boiling.

3. 3

   Add salt and pepper, cook for ten minutes, then strain.

4. 4

   Prepare halibut by scraping off the black skin and washing it.

5. 5

   Season and place in a tin sheet for baking.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 92. The excerpt below is the record exactly as published.

a quarter of a teaspoonful of pepper, a teaspoonful of onion juice (obtained by peeling and grat- ing an onion), and three-quarters of a cupful of cold water. Mix together all the dry ingredients, and then add the water. Stuff the halibut with this dressing, and sew up the opening. Have a sheet of tin that will fit loosely into a large baking-pan. Butter it well, and lay the fish upon it. Spread soft butter over the fish, and cover it with a large sheet of buttered paper. After pouring about a cupful of hot water into the pan, place it in the oven for an hour, basting the halibut four times during the cooking with a mixture of a quarter of a cupful of butter, a table-spoonful of salt, and half a cupful of hot water. When the hour has passed, remove the buttered paper, and, after slipping a large fork under the sheet of tin, lift the fish from the pan on the tin. Slide it carefully off upon a platter, and pour Hollan- daise or Bechamel yellow sauce around it. Garnish with parsley and lemons. FISH. 183 * Halibut a la Creole. Of fish, take a slice weighing about four pounds, and use also a pint of stewed or canned tomatoes, a cupful of water, a slice of onion, two table-spoonfuls of butter, three cloves, and one table-spoonful of flour. Put the tomato, water, cloves, and onion on to boil. Mix the butter and flour, and stir into the sauce when it boils. Add a teaspoonful of salt

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