Halibut, Boitel

Ingredients

• four fillets of halibut
• one-half glass of white wine
• one-half cup of stock or water
• one can of chopped French mushrooms
• two cups of cream sauce

Method

1. 1

   Cut halibut fillets, place in a buttered pan, season, add wine and stock, cover, and simmer for ten minutes.

2. 2

   Remove fish to a platter, add mushrooms and cream sauce to the pan, season, boil for five minutes, pour over fish, and sprinkle with parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 146. The excerpt below is the record exactly as published.

Halibut, Boitel Larded sirloin of beef, Lili Potato pancakes Wax beans in butter Celery Victor Brandied peaches Vanilla ice cream Macaroons Coffee Crab cocktail, Cremiere. Same as Crab cocktail, Victor (see March 24), with the addition of a little whipped cream on top. Cottage fried potatoes. Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley. Pig's feet, St. Menehould. Split two boiled pigs' feet, roll in melted butter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce with chopped truffles in it. Succotash. If canned succotash is used empty it into a casserole, add a small piece of butter, season with salt and pepper, and serve very hot. Fresh succotash. Put two ounces of butter in a casserole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes. Consomme Marie Louise. To consomme royal add a cupful of fresh boiled green peas. Halibut, Boitel. Cut four fillets of halibut, place them in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of stock or water, cover, and simmer for ten minutes. Then remove the tish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce

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