Halibut Croquettes a la Hollandaise

Ingredients

• one cup of the cooked halibut
• three tablespoons of very heavy hot cream sauce
• little onion juice
• little Worcestershire sauce
• fresh bread crumbs

Method

1. 1

   Mix halibut with cream sauce and flavorings.

2. 2

   Form into croquettes, roll in egg and bread crumbs, and fry in hot fat.

3. 3

   Let stand in the oven for a few minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

fresh bread crumbs mixed with the cheese and some butter; bake in the oven for about twenty minutes. When done, serve in a silver dish. If no silver dish at hand, pin a napkin neatly around and serve on a platter with supreme sauce. Fish dish for luncheon or dinner. Fried Halibut {Fie tan frit) a la Tartare Cut thick slices of the halibut; dip in egg and bread crumbs and fry in very hot fat; sprinkle with salt and pepper; when brown on one side turn it carefully over so as not to let it break. Brown the same way on the other side; then remove it from the pan. Serve on a paper doily. If two or three slices, let one slice rest on top of the other. Garnish with lemons and parsley and serve with tartare sauce. The tartare sauce can be filled in tiny tomatoes and served all around the dish. % Halibut Cutlet {Cotelette de Fletan) a la Meuniere Cut thin slices of the raw halibut or chicken halibut and form them in individual pieces the shape of a cutlet; roll in egg and bread crumbs; fry in very hot fat until golden brown; sprinkle with salt and pepper; when done squeeze some lemon juice over the cutlets and then dish them up, one resting on top of the other with a paper frill stuck in each. Serve on a paper napkin. Garnish with parsley and baskets of lemon filled with meuniere sauce. Fish dish for luncheon or dinner- Halibut ( Fletan ) a la Raysore Make a cornucopia out of puff pastry; fill the puff paste with a dry piece of bread; bake in oven; when done, remove the bread and fill with a tablespoon of creamed halibut; arrange them on a paper doily; garnish with hot, unpeeled shrimps and parsley, with fried shrimps in the centre. Creamed Halibut. Take one cup halibut that has been cooked and left in the juice until cold; pick in small pieces; make a rich, thick, cream sauce; add the halibut; flavor with sherry; when very hot, add a little cream. Halibut with Shrimps {Fletan aux Crevettes) a la Hammond Take a slice of halibut about one and a half inches in thickness; remove the bone; put on a buttered baking sheet; form halibut AMERICAN COOK BOOK in shape of a ring with a hole in the centre; sprinkle with pepper and salt; in the meantime, have ready some shrimp mousse; cover with the uncolored mousse; then decorate all around with a deeper shade of shrimp mousse by putting it in a paper tube and waving the mousse all around; put some sherry in the pan and cook in oven from five to eight minutes — well covered; take from oven and put on top of stove so the fish can cook from underneath to save the decoration. When done (which takes from eighteen to twenty- five minutes, according to the thickness and size of the fish), dish up on a paper doily on a platter; fence all around with strips of green pepper that have been left in ice water until nice and crispy. Inside the ring place shrimps that have been cut in small pieces and fried. Garnish all around with hot, unpeeled shrimps and parsley. Serve as a fish dish for dinner with a newbourg or hol¬ landaise sauce. Broiled Halibut {Fletan grille ) a la Bearnaise Cut slices of halibut about one and a half inches thick; rub some good salad oil over the fish and lay it on a broiler that has been well buttered. Put over a good hot oven and broil from ten to twelve minutes. When done remove it carefully from the broiler by put¬ ting a plate on top of the fish and turning it over. Put some butter on top of the slices of fish and leave them in the oven for about five to six minutes. When ready, squeeze some lemon juice over it, add some more melted butter, and sprinkle with fine-chopped parsley; garnish with small tomatoes scooped out and filled with bearnaise sauce, placed on slices of lemon. Halibut Croquettes {Croquettes de Fletan ) a la Hollandaise To one cup of the cooked halibut, well crumbed, take three tablespoons of very heavy hot cream sauce; mix gently together; flavor with little onion juice, little Worcestershire sauc,

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