Halibut (Fie tan) a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 1
Can also be served with salad.
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 76. The excerpt below is the record exactly as published.
Halibut (Fie tan) a la Mayonnaise When boiled halibut that has been left over is at hand this is a delicious dish to be made up. Remove the skin; take flakes from the halibut all the same size; leave on a broiler and spread with mayonnaise dressing all around. Glaze with white aspic and then decorate with the design of a branch on top of each. Serve on slices of tomatoes, or any kind of a foundation green or white
Cook this with the app: pantry check, scaling, and the assistant.