Halibut Outlets

Ingredients

• a two pound slice of halibut
• one scant teaspoonful of salt
• a dozen peppercorns
• half of a bay leaf
• a stalk of celery
• one tablespoonful of vinegar
• one cupful and a half of milk
• the beaten yolk of two eggs
• one teaspoonful of onion juice
• a pint of thin cream sauce

Method

1. 1

   Wash halibut, lay in frying pan with salt, peppercorns, bay leaf, celery, boiling water, and vinegar.

2. 2

   Cook until fish is white and flakes easily.

3. 3

   Drain, season, and make a thick white sauce with butter, flour, and milk.

4. 4

   Stir in fish, shape into cutlets, roll in crumbs, dip in egg, and fry until golden brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 35. The excerpt below is the record exactly as published.

HALIBUT OUTLETS. Table Talk. Wash a two pound slice of halibut (any firm fleshed white fish may be used in its stead), lay in a frying pan, add one scant teaspoonful of salt, a dozen peppercorns, half of a bay leaf, a stalk of celery, sufficient boiling wa- ter to cover and one tablespoonf ul of vinegar. Keep just below the simmering point until the fish looks white all through and begins to draw away from the bones. Set aside until cold, then lift out and drain the fish and with a fork break in small flakes. Season well with salt, pepper, a little lemon juice; then measure. For three cupfuls make a thick white sauce with two heap- ing tablespoonfuls of butter, three heaping tablespoon- fuls of flour and one cupful and a half of milk, season- ing with salt, cayenne and one teaspoonful of onion juice. Take from the fire, stir in the fish and set aside until cold. Shape into cutlets, roll each in fine crumbs, dip in slightly beaten ^ggy then again in the crumbs. These' may be so far prepared early in the day. Just before serving, fry them golden brown in smoking hot fat and drain on soft paper. Make a pint of thin cream sauce, and two minutes before taking from the fire FISH, OYSTERS, LOBSTERS, ETC. 89 stir in a -half cupful of canned shrimp cut fine or chopped raw oysters. When removed from the fire add the beaten yolk of two eggs

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