Halibut au Gratin
From The Swedish, French, American cook book, 1918
Serves 2
Fish dish for luncheon or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 68. The excerpt below is the record exactly as published.
halibut; leave in the juice until cold; then pick in small pieces; make a nice rich cream sauce; flavor to taste with onion 48 THE SWEDISH, FRENCH, juice, Worcestershire sauce, pepper, and salt; have some grated American cheese. Put one layer of halibut, one layer of cream sauce, then one layer of cheese; repeat this over and over again until the dish is completely full; then put on the top a trifle of fresh bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.