Halibut a la Maltre d'Hôtel

Ingredients

• two slices of halibut
• about three pounds
• one table-spoonful of chopped parsley
• one table-spoonful of salt
• half a teaspoonful of pepper
• two table-spoonfuls of butter
• one of flour
• one pint of white stock or water
• the juice of one lemon

Method

1. 1

   Lay the slices of halibut in a flat dish, sprinkle with half of the salt, pepper, lemon juice, and parsley.

2. 2

   Let stand for half an hour.

3. 3

   Mix flour and butter in a saucepan, pour in boiling water, and stir until it boils.

4. 4

   Butter a flat tin sheet, lay halibut on it, cover with thickened water, and cook in a hot oven for twenty minutes, basting three times.

5. 5

   Serve with Hollandaise sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 95. The excerpt below is the record exactly as published.

Halibut a la Maltre d'H6tel. Use two slices of halibut weighing about three pounds, the juice of one lemon, one table-spoonful of chopped parsley, half a teaspoonful of pepper, one table-spoonful of salt, two table-spoonfuls of butter, one of flour, and one pint of white stock or water

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