Halibut a la Signora

Ingredients

• small cutlets of the raw halibut
• some sherry
• foundation of spinach
• lobster newbourg sauce
• parsley

Method

1. 1

   Make small cutlets of the raw halibut, leave on a buttered pan, sprinkle with salt and decorate with mousse colored the shade of salmon.

2. 2

   Cook in the oven for six to eight minutes, well covered, with some sherry in the pan.

3. 3

   Serve on a foundation of spinach with lobster newbourg sauce in the center.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 67. The excerpt below is the record exactly as published.

some sherry in the pan and cook in the oven for about six to eight minutes, covered. When done, serve on a nice green foundation (spinach or potato) with the shrimp, or supreme sauce in the centre. Garnish with parsley. Fish entree for dinner. Sauterne of Halibut in Croustades Croustade de Fletan, Sauce Sauterne Make a sauterne sauce. Pick the halibut that has been cooked and left in the broth until cold; put on a plate; cover, leave in the oven until thoroughly hot. When hot add it to the sauterne sauce; fill the croustades [see recipe of Croustades]; garnish with a little piece of parsley on each of the cups. Arrange them on a paper doily or napkin; garnish the platter with parsley. Fish entree for luncheon or dinner. [Cream sauce flavored with sherry can be used in place of the sauterne sauce. It is then called Creamed Halibut in Croustades.] Halibut ( Fletan ) a la Signora Make small cutlets of the raw halibut, leave on a buttered pan, sprinkle with salt and decorate all around with mousse that is colored the shade of salmon, and a diamond of truffle in the centre. Cook in the oven six to eight minutes, well covered, with some sherry in the pan. Serve on a foundation of spinach with a paper frill in each, with a lobster newbourg sauce

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