Halibut a la Poulette

Ingredients

• 1/4-pound slice halibut
• 2 teaspoons lemon juice
• 1/4 cup melted butter
• 1 1/4 cups Béchamel Sauce
• 2 hard-cooked eggs
• 1/4 teaspoon salt
• 1 lemon
• 1/8 teaspoon pepper
• Parsley

Method

1. 1

   Clean fish and cut into 8 fillets.

2. 2

   Add seasonings to melted butter, keep melted.

3. 3

   Dip each fillet in butter, roll, and fasten with a toothpick.

4. 4

   Dredge with flour and bake for 12 minutes in hot oven (400° F.).

5. 5

   Remove toothpicks, arrange on platter, pour around Béchamel Sauce, and garnish.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 91. The excerpt below is the record exactly as published.

HALIBUT A LA POULETTE 114-pound slice halibut 2 teaspoons lemon juice 14 cup melted butter Few drops onion juice 11% cups Béchamel Sauce (p. 193) 2 hard-cooked eggs 14 teaspoon salt 1 lemon J teaspoon pepper Parsley Clean fish and cut in 8 fillets. Add seasonings to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip in butter, roll, and fasten with a toothpick. Put in shallow pan, dredge with flour, and bake 12 minutes in hot oven (400° F.). Remove toothpicks, arrange on platter for serving, pour around Béchamel Sauce, and garnish with egg yolks rubbed through strainer, egg whites cut in strips, lemon cut fan-shaped, and parsley. SANDWICHES OF CHICKEN HALIBUT Cut chicken halibut in thin fillets. Dip fillets in melted butter seasoned with salt and pepper, and brush over with lemon juice. Put together in pairs, with Fish or Chicken Forcemeat (pp. 138, 139) between. Place in shallow pan with 14 cup white wine or water. Bake 20 minutes in hot oven (400° F.). Arrange on hot platter for serving, sprinkle with finely chopped parsley, garnish with Tomato Jelly (p. 518), and serve with Hollandaise (p. 201). HALIBUT AU LIT 2 slices halibut (34 pound each) 11 mushrooms fried in butter Salt 1 cup fish stock Lemon juice : 1 tablespoon Sauterne 3 tablespoons butter 3 tablespoons flour Cut 1 slice in 8 fillets, sprinkle with salt and lemon juice, roll, and fasten with toothpicks. Cook over boiling water. Arrange a steamed fillet in center of each fish plate, place on top of each a cooked mushroom cap, and put mock scallops (made from remain- ing halibut) at both right and left of fillet. Serve with sauce made of butter, flour, fish stock and cream, 3 mushrooms, sliced, and Sauterne. 9224 THE BOSTON COOKING-SCHOOL COOK BOOK MOCK SCALLOPS Cut halibut in pieces about the size and shape of scallops. Dip in crumbs, egg, and crumbs, and fry in deep fat (375° F.). SHATTUCK HALIBUT 114-pound slice halibut

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