Halibut Kromeskys a la Supreme

Ingredients

• Take one cup of cooked halibut
• mix with three tablespoons hot cream sauce
• pepper
• salt
• sherry

Method

1. 1

   Mash halibut and mix with cream sauce, pepper, salt, and sherry.

2. 2

   Roll pastry thin, place fish on top, fold over, cut into half moons, and fry until golden brown.

3. 3

   Serve garnished with lemon and supreme 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 69. The excerpt below is the record exactly as published.

pepper and salt. Put on a platter; form in the shape of a cutlet; let stand until cold; when cold, dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily or napkin. If half dozen, place three, one resting on top of the other and three the opposite way. Put a paper frill in each and garnish all around with tomato, lemon, and parsley. Serve with a bearnaise sauce. Halibut with Mousse of Spinach a la Hollandaise Fletan A la Mousse d'Epinards, a la Hollandaise Take one and a half pounds of halibut and cook. When done, cut in pieces and put between two plates with some butter, pepper, and salt, and a squeeze of lemon juice; put in the oven to get thoroughly hot; in the meantime, make a hollandaise sauce. Serve the halibut inside the ring of the mousse of spinach (to one cup of mousse one and a half cups of the spinach that has been cooked green and gone through the machine several times); cover it with the rich hollandaise sauce and pour some hollandaise sauce all around. The mousse of spinach is decorated with Spanish pepper and daisies, and branches of cooked white of egg. Halibut Quenelles ( Quenelles de Fletan) a l’Anchois Make a mousse of halibut [see recipe: Mousse of Halibut]; poach tablespoonfuls in the fish broth on the stove, the shape and size of a small egg, for about six to eight minutes. When cold, roll in egg and bread crumbs, and fry in hot fat quickly until golden brown. Serve on hot slices of tomato, garnish with parsley with an anchovy sauce in the centre. Fish entree for lunch and supper. Stuffed Halibut with Shrimps a la Ericsson Hammond Fletan farci de Crevettes, a la Ericsson Hammond Take a piece of halibut; remove the skin and cut it in box shape, and make the mousse of shrimps. Color part of the mousse with the red and orange coloring, a light shade of shrimps, fill and deco¬ rate with the uncolored mousse all around and on a bias and with chopped truffles. Cook in the oven, covered, from eight to ten minutes and then on top of the stove for about twenty-five minutes. with some sherry in the pan. Place on a platter; garnish with unpeeled shrimps, lemon, and tomatoes and serve with a shrimp sauce. Stuffed Tomato with Mousse of Halibut a la Baltimorienne Tomates farcies de Mousse de Fletan, a la Baltimorienne Peel tomatoes; cut in halves; scoop out; stuff with halibut — to one cup halibut three spoonfuls cream sauce, one egg, pepper and salt. Stuff the tomatoes, put on a buttered pan with some sherry, cook about ten minutes, covered; cover with a tomato glaze made from tomato juice and cornstarch; stick in a handle of green pepper and sprinkle with parsley. Serve on a green foundation with a hollandaise sauce in the centre. Stuffed Halibut Chops with Shrimps a la Supreme Cotelettes de Fletan farcies de Crevettes, a la Supreme Cut the halibut in chops; put on a roasting pan and stuff with shrimp mousse; decorate with white mousse all around, and on top put dot of truffle. Put sherry in the pan, and cook eight minutes, covered. Put on a slice of tomato in a crown style, one resting on top of the other all around. Serve fried shrimps in the centre, and all around a supreme sauce. Garnish with unpeeled, cooked shrimps, lemon, and parsley. Stuffed Halibut with Mousse a la Perigord Fletan farci de Mousse, a la Perigord Fillet the halibut; if thick cut in two layers. Stuff with fish mousse; put on a buttered pan; leave in the oven from five to ten minutes, according to the size of the fish; take it out; cover with a thick Perigord sauce; put in the oven again about ten to fifteen minutes, uncovered. When done take out and serve on a platter; decorate with a heavy cream sauce all around the fish and make a shape of a head and an eye of truffle and lemon. Garnish all around with lemon and parsley. Serve with a hollandaise sauce. Stuffed Halibut with Green Pepper a la Hammond Fletan farci de Piments, a la Hammond Take one pound halibut, cut in round pieces, two for each portion. Cook green pepper and onions, chop very fine with one half pound halibut; add white of one egg to the cup of mixture; stuff pieces, putting one layer on top of the other, put on a buttered pan with some sherry. Cook ten to twelve minutes in the oven, well covered ; 50 THE SWEDISH, FRENCH, when done decorate with a strip of Spanish pepper. It can also be decorated with Spanish pepper before putting in the oven. Serve on a green foundation with a supreme sauce in the centre. Stuffed Halibut Cutlet with Mousse of Lobster Cotelette de Fletan farcie de Mousse de Homard Cut the raw halibut in the shape of a chop and stuff with the lobster mousse; decorate all around with white mousse, on which put specks of truffles all around. Put in a pan with butter, sherry, and steam ten to twelve minutes, well covered; take out; put a paper frill in each and serve on a spinach or any kind of a foundation as desired, with a lobster newbourg sauce in the centre. Garnish with the lobster claws and parsley. Halibut Kromeskys ( Fletan Kromeskys) a la Supreme Take one cup of cooked halibut mashed very fine, mix with three tablespoons hot cream sauce

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