Halibut a la Poulette
From The home science cook book, 1902
The turbans may also be rolled in egg and crumbs and fried in deep fat, served with tartare sauce in lemon cups.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 51. The excerpt below is the record exactly as published.
Halibut a la Poulette. Garnish halibut turbans with hard-boiled eggs and serve with white sauce
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