Halibut a la Toulonaise
From 365 foreign dishes, 1908
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 31. The excerpt below is the record exactly as published.
Halibut a la Toulonaise. Slice the fish; season highly withsalt, pep* per, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing. November i6^ewish stewed Goose. Clean and cut a (at goose into pieces; season with salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.