Halibut in au Escalop Shell

Ingredients

• boiling milk
• the onion juice
• pepper
• half a spoonful of the sauce
• six escalop shells of fish
• the grated bread crumbs
• the second table-spoonful of butter

Method

1. 1

   Stir into the boiling milk for one minute; then add the onion juice and pepper.

2. 2

   Take from the fire, and put about half a spoonful of the sauce into each of six escalop shells.

3. 3

   Layer with fish and sauce, then sprinkle bread crumbs over each dish.

4. 4

   Melt butter and sprinkle it over the crumbs.

5. 5

   Place in a hot oven for fifteen minutes.

6. 6

   Serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 95. The excerpt below is the record exactly as published.

boiling milk. Stir for one minute ; then add the onion juice and pepper. Take from the fire, and put about half a spoonful of the sauce into each of six escalop shells. Now put in a thin layer of fish and another layer of sauce; then a second layer of fish and still another one of sauce. Finally sprinkle Halibut in au Es- the grated bread crumbs over each calop Shell. dish> Melt the second table-spoonful of butter

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