Halibut a la Newbourg

Ingredients

• Cut raw halibut in small pieces; to two cups halibut
• half cup milk
• mix yolks of four eggs
• half cup cream
• two spoons sherry
• pepper
• and salt
• one tablespoon butter

Method

1. 1

   Simmer halibut and milk for ten minutes.

2. 2

   Mix egg yolks with cream, add sherry, pepper, and salt.

3. 3

   Combine with hot fish while shaking the pan.

4. 4

   Gradually add butter while thickening.

5. 5

   Serve in a vol-au-vent or on a platter with pastry half moons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 66. The excerpt below is the record exactly as published.

peppers, and salt; let it come to a boil; skim and let it simmer (the time according to the size of the halibut). Leave something in the pan underneath the fish as otherwise it is apt to stick to the pan and burn [a small mould or knife or something similar will do for this purpose]. When serving, remove the skin; on the top put some melted butter; sprinkle with fine-chopped parsley all around, put in some small marbles of boiled potatoes that have been shirred in butter and chopped parsley. Garnish with lemon and serve with an egg sauce a la Bregitta. Fish dish for dinner. Steamed Halibut ( Fletan cuit a la Vapeur ) a l’Allemande Young chicken halibut is best for this dish. Fillet, bone, and skin the fish. Cut the size according to the number of people to be served. Make the head part heavy and the tail part more pointed and thinner. Put on a buttered baking sheet; sprinkle with pepper and salt; leave in the oven (well covered, with little sherry and butter in the pan) to steam from twenty to twenty-five minutes for a five-pound halibut. When done, glaze with a thick allemande sauce flavored with lemon. Make an eye of lemon and truffle. Decorate the fish with chopped yolks of eggs and chopped parsley, forming the head with the yolks of the eggs; then put one row of the white that has been mixed with some chopped parsley, then one row of the yellow, and so on to the tail of the fish. Each row should meet in the centre toward the side. Serve with a rich hollandaise or bearnaise sauce. Garnish with lemons all around placed on slices of tomato and parsley at the mouth. Excellent fish dish for dinner. Halibut ( Fletan ) a la Newbourg Cut raw halibut in small pieces; to two cups halibut half cup milk; put on the stove to simmer ten minutes; mix yolks of four eggs to half cup cream; add two spoons sherry, pepper, and salt; add to the hot fish (shake the pan all the time); add more sherry, pepper, and salt, to taste, and one tablespoon butter

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