Halibut a la Matre d'Hotel

Ingredients

• 2 thin slices of halibat weighing 2 pounds
• 1 tablespoonful seasoning salt
• the juice of 1 lemon
• 1 sliced onion
• Yf bunch parsley
• 1 sprig of thyme
• 1 tablespoonful lard
• Yt tablespoonful butter
• 2 ounces mattre d'hAtel butter

Method

1. 1

   Cut halibut slices into pieces, remove bone and skin, season with salt and lemon juice, lay in a dish with onion, parsley, and thyme for 30 minutes.

2. 2

   Wipe dry, dust with flour, dip in beaten egg, then in cracker crumbs.

3. 3

   Fry in a pan with lard and butter until golden brown.

4. 4

   Arrange on a warm dish, spread with matre d'hotel butter, garnish with parsley, and serve with boiled potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 103. The excerpt below is the record exactly as published.

1 tablespoonful butter, 1 well beaten egg, Vt grated onion, 2 tablespoonfuls cream, and 1 teaspoonfnl seasoning salt Twenty minutes before serving wipe the fillets dry, spread a thin layer of the forcemeat over each fillet, fold double, so that the forcemeat is between them ; insert a crawfish claw in the pointed edge of each fillet ; lay in a buttered pan, add 3 tablespoonfuls Rhine wine, pour 2 onnces of melted butter over the fillets and the juice of half a lemon ; GOYer ^th battered paper, set the pan in a hot oven, and bake till done ; then carefully remove the fillets to a warn^ dish ; put a bunph 156 SEA FOOD, Era of fried parsley in the center, arrange the fillets around it, and around the fillets lay fried tomatoes (see Tomatoes) ; add to the fish gravy V^ tablespoonf ul flour, stir and cook 3 minutes ; add 1 cup of boiling water, 3 tablespoonfuls cream, 1 teaspoonful beef extract, cook 5 minutes ; mix the yolk of 1 egg with Vs tablespoonf ul lemon juice, add it slowly to the sauce; add lastly Ys tablespoonful of butter in small pieces, V4 teaspoonful seasoning salt, and serve. In place of this sauce, a tomato or Robert sauce may be served with the fillets. Flounders^ Fried. — Select 2 medium-sized fiounders, clean, ^ash and wipe them dry, season each one with Y^ tablespoonful sea- soning salt, remove the head and tail, make 2 incisions on the brown- skin side, and roll the fish in flour. Gut 4 ounces larding pork into small pieces, place in a frying pan over the flre, and fry light brown ; put in the flsh and fry till done and light brown on both sides, serve on a hot dish, and garnish with 1 lemon cut lengthwise into 6 pieces. Serve with mustard sauce or melted butter and boiled or baked potatoes. Another way is to cut the fish into 3 or 4 pieces, season it with salt, and dust lightly with fiour ; then dip in beaten egg and roll in cracker crumbs ; fry in hot lard or half lard and half butter. HALIBUT. In season the year round. . Halibut k la Mattre d'HOtel. — Procure 2 thin slices of halibat weighing 2 pounds ; cut each slice into 3 pieces, remove the bone in center, and the skin; season with 1 tablespoonful seasoning salt, equally distributed on both sides of the fish ; sprinkle over the juice of 1 lemon ; lay the fish pieces with 1 sliced onion in a covered dish ; add Yf bunch parsley and 1 sprig of thyme, cover and let stand 30 minutes; then wipe the pieces dry, dust lightly with fiour, dip each piece first into beaten egg, then in freshly rolled cracker crumbs. Place a frying pan with 1 tablespoonful lard and Yt table- spoonful butter over the fire; as soon as melted, put in as many HALIBUT. 167 fish pieces as will conveniently lie in the pan without crowding, and fry to a delicate brown ; when all are fried in this way, arrange them nicely on a warm dish and spread 2 ounces mattre d'hAtel butter

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