Halibut Cutlet a la Meuniere

Ingredients

• thin slices of the raw halibut
• roll in egg
• bread crumbs
• squeeze some lemon juice
• parsley

Method

1. 1

   Cut thin slices of the raw halibut and form them into cutlet shapes; roll in egg and bread crumbs; fry in very hot fat until golden brown.

2. 2

   Sprinkle with salt and pepper, squeeze lemon juice over, and serve with meuniere sauce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 67. The excerpt below is the record exactly as published.

parsley. Fish entree for dinner. Sauterne of Halibut in Croustades Croustade de Fletan, Sauce Sauterne Make a sauterne sauce. Pick the halibut that has been cooked and left in the broth until cold; put on a plate; cover, leave in the oven until thoroughly hot. When hot add it to the sauterne sauce; fill the croustades [see recipe of Croustades]; garnish with a little piece of parsley on each of the cups. Arrange them on a paper doily or napkin; garnish the platter with parsley. Fish entree for luncheon or dinner. [Cream sauce flavored with sherry can be used in place of the sauterne sauce. It is then called Creamed Halibut in Croustades.] Halibut ( Fletan ) a la Signora Make small cutlets of the raw halibut, leave on a buttered pan, sprinkle with salt and decorate all around with mousse that is colored the shade of salmon, and a diamond of truffle in the centre. Cook in the oven six to eight minutes, well covered, with some sherry in the pan. Serve on a foundation of spinach with a paper frill in each, with a lobster newbourg sauce in the centre. Decorate the dish all around with lobster claws and parsley. Serve as a fish dish for lunch or dinner. Halibut ( Fletan ) au Gratin Cook the 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 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

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