Halibut in Mayonnaise

Ingredients

• 2 pounds of fresh boiled halibut
• the juice of Vt lemon
• 3 fine-cut hard-boiled eggs
• 2 whole eggs
• 4 tablespoonf uls oil
• 4 tablespoonf uls white vinegar
• 1 teaspoonf ul salt
• 2 teaspoonfuls sugar
• Ys teaspoonf ul English mixed mustard
• 1 tablespoonful French mustard
• 1 cupful cream whipped very stiff

Method

1. 1

   Pick halibut into pieces, sprinkle with lemon juice, mix with hard-boiled eggs.

2. 2

   Beat whole eggs until light, add oil and vinegar slowly, stir till thick.

3. 3

   When cold, add more oil, season with salt, sugar, mustard, and fold in whipped cream.

4. 4

   Mix half with fish, shape in a salad dish, cover with remaining mayonnaise, and decorate with lettuce and eggs.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 105. The excerpt below is the record exactly as published.

Halibut in Mayonnaise.— Pick 2 pounds of fresh boiled halibut into pieces, sprinkle over the juice of Vt lemon, and mix it with 3 fine-cut hard-boiled eggs. Put in a small double boiler 2 whole eggs, beat with an egg beater until very light ; add slowly 4 table- spoonfuls oil, then 4 tablespoonf uls white vinegar ; place this over the fire and stir till thick ; then remove. When cold, add again slowly 4 tablespoonf uls of oil ; season with 1 teaspoonf ul salt, 2 tea- spoonfuls sugar, Ys teaspoonf ul English mixed mustard, or 1 table- spoonful French mustard ; add last 1 cupful cream whipped very stiff

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