Halibut, ala Poulette

Ingredients

• Slice of halibut, weighing 2 pounds
• % cup melted Cris- co
• 2 teaspoons lemon juice
• few drops onion juice
• pepper to taste
• salt to taste

Method

1. 1

   Clean fish, cut into fillets, dip in melted Crisco with seasonings, dredge in flour, and bake for 12 minutes.

2. 2

   Serve with white sauce and garnish with hard-cooked egg yolks, egg whites, lemon, and parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 92. The excerpt below is the record exactly as published.

pepper to taste. Prepare vegetables and cut them into small pieces. Put water or stock into large earthenware pan, and when it boils, add meat and barley. Boil up, skimming frequently, add vege- tables, and then simmer for 3 hours. Now stir in one extra carrot grated, salt and pepper, sugar and Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to serve. 164 Vegetarian March 6 Spinach Soup *Egg Cutlets, Cream Sauce Potatoes Brussels Sprouts Tomatoes, French Dressing Cheese Fingers Sultana Pudding Coffee *Ege Cutlets—Put 2 tablespoons Cris- co into a pan, when melted, add 2 tablespoons flour, 1 cup milk grad- ually, boil for 3 minutes, stirring all the time, then add 2 raw yolks of eggs, remove from the fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms, red_ pepper, white pepper, salt and nutmeg to taste and four chopped hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush over with beaten egg, roll in fine breadcrumbs and fry in hot Crisco. Serve very hot with cream sauce. March 7 *Tapioca Puree Brazilian Stew Beans Mashed Potatoes White Grape Salad Wafers Cheese Ginger Ice Cream Coffee *Tapioca Puree—| quart white stock, or half stock and half milk, % pint cream, | tablespoon melted Crisco, yolks of 3 eggs, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste. The stock should be well flavored, otherwise it must be simmered with a little onion, carrot, celery, and herbs, and strained for use. Bring stock to boiling point, sprinkle in sago, or tapioca, and stir and cook until it ‘becomes transparent; then let soup cool slightly. Mix yolks of eggs and the cream together, then the melted Crisco, and add to soup and stir till it thickens; it should have the con- sistency of single cream. When a thicker soup is desired, mix teaspoon flour or cornstarch with a little milk, and add it to soup at same time as sago or tapioca. Season to taste, and serve, A Calendar of Dinners March 8 Turnip Soup Beef Stew with Dumplings Parsnips Mashed Potatoes Russian Salad Cheese Crackers *Bird’s Nest Pudding Coffee *Bird’s Nest Pudding—3 eggs, 34 cup flour, 6 tablespoons Crisco, % cup sugar, 14 cup blanc-mange, pinch baking powder, pistachio nuts or cocoanut, angelica and apricot jam. Break eggs into basin, add sugar to them, and beat over saucepan of hot water until mixture 1s consis- tency of thick cream. Melt Criscos sieve flour and baking powder to- gether. Stir Crisco and flour quick- ly and lightly into egg mixture, turn into well-criscoed mold, and bake ina moderate oven for 15 to 20 minutes. Turn out when done, and let the cake get cold. Rub some apricot jam through a hair sieve, put a thin layer of this over the cake, roll it either tn chopped pistachio nuts or desiccated cocoanut. Stand on a dish. Have ready some blanc-mange eggs, fill the center with these, and arrange round the base of the nest some pieces of angelica to represent twigs. It is now ready to serve. The blanc-mange eggs are made by either filling some egg-molds with blanc-mange, or by emptying out some eggs, and using the shells. The eggs must be emptied through as small a hole as possible. When set, the shells are broken away carefully. March 9 *Veal and Ham Pie Baked Sweet Potatoes Fried Parsnips Salad of Canned Asparagus Tips Cheese Fritters Caramel Pudding with Meringue Coffee *Veal and Ham Pie—1% pounds veal, 2 hard-cooked eggs, few grains red pepper, dust of powdered mace, ¥% teaspoon grated lemon rind, % pound ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers, powdered sweet herbs, and pastry. 165 A Calendar of Dinners Cut veal and ham into very thin pieces; mix on a plate, flour, salt, pepper, sweet herbs, lernon rind, red pepper, and mace, roll in this season- ing each piece of veal, and lay in a pie dish, alternately, layers of veal, ham, or egg, cut in slices; mile this in center of dish, add % cup water; line edge of dish, cover and decorate with Crisco Flake Pastry; when baked add a little very good seasoned stock, which should be- come a jelly when the pie is cold, or a little gelatine may be added; garnish with parsley if served cold. March 10 Cream of Cabbage Soup Celery Olives * Halibut, ala Poulette, White Sauce Baked Potatoes Macaront, Italian Style Chicory Salad Cheese Crusts Plum Pudding Coffee *Halibut, ala Poulette—Slice of halibut, weighing 2 pounds, % cup melted Cris- co, 2 teaspoons lemon juice, few drops onion juice, pepper and salt to taste

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