Halibut Rarebit

Ingredients

• a clove of garlic
• one tablespoon butter
• one tablespoon cornstarch
• one-half teaspoon salt
• one-fourth teaspoon paprika
• one-half cup milk
• one-half cup chicken stock
• three-fourths cup soft, mild cheese
• one cup cold, flaked, cooked halibut
• one egg
• one and one-half tablespoons sherry wine

Method

1. 1

   Rub chafing dish with garlic dipped in salt.

2. 2

   Melt butter, add cornstarch mixed with salt and paprika, then gradually pour in milk and chicken stock.

3. 3

   Add cheese and halibut, and once melted, add beaten egg and sherry.

4. 4

   Serve on toast.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.

one-half cup chicken stock. As soon as heated, add the yolks of two eggs, slightly beaten, and a slight grating nutmeg. Saut6d Mushrooms Prepare one-half pound mushrooms. Melt three tablespoons butter, add mushrooms, 124 Vegetables dredged with flour, a few drops onion juice, salt, and paprika; cook six minutes, then add one- third cup boiling water and cook four minutes. Sprinkle with one-teaspoon finely chopped par- sley and serve on toast. Fried Puff Balls Clean mushrooms ; remove outer skin and cut in one-half inch slices. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry in olive oil or clarified butter until tender and thoroughly browned. Mushrooms k la Sabine Prepare one-half pound mushrooms ; sprinkle with salt and pepper, dredge with flour, and cook with two tablespoons butter, three minutes. Make one and one-fourth cups brown sauce, using two and one-half tablespoons butter, three table- spoons flour, and one and one-fourth cups brown stock. Add sauce to mushrooms ; cook eight minutes, and sprinkle with three tablespoons grated cheese. Arrange on circular pieces of toast. Mushrooms k Tltalienne Cook three tablespoons butter with one-half shallot, finely chopped, five minutes ; add one- 125 Chafing Dish Possibilities half pound mushrooms, and cook five minutes. Then add one and one-half cups canned toma- toes, drained from their liquor, and two table- spoons rolled and sifted cracker crumbs. Season with salt and pepper, and just before serving add one-third cup grated cheese and one and one-half tablespoons sherry wine. Serve on toast. Mushrooms with Oysters Clean twelve large, selected mushrooms ; re- move stems and discard ; peel caps and saute in butter. Clean one and one-half cups oysters, and cook until plump ; drain, and reserve liquor. Melt two tablespoons butter, add two table- spoons flour, and pour on gradually the oyster liquor, with enough water to make one cup liquid. Add oysters, and season with one-fourth teaspoon salt and one-eighth teaspoon each celery salt and paprika. As soon as oysters are reheated pour over mushrooms. Mushrooms and Bacon Cut five thin slices of bacon into strips ; put into a hot blazer, and cook until bacon is well browned, then remove bacon. Remove, and peel caps from eight selected mushrooms ; saute in bacon fat, and serve on circular pieces of 126 Vegetables toast. Season with salt, paprika, and a few drops onion juice; sprinkle with finely chopped parsley. Mushrooms with Wine Prepare one-half pound mushrooms; add three tablespoons butter and one-third cup boil- ing water ; cover and cook slowly twelve min- utes. Add one-half teaspoon salt, one-eighth teaspoon paprika, a slight grating nutmeg, and one-third cup claret or hot sauterne. Serve on zephyrettes. 127 CHEESE DISHES 129 Now good digestion wait on appetite, And health on both Shakespeare 130 XV CHEESE DISHES Ale Posset MELT one tablespoon butter, add one table- spoon flour, and pour on gradually one cup milk mixed with one egg, slightly beaten. As soon as mixture thickens, add gradually one cup ale, stirring constantly. Season with salt and cayenne. This is a popular English drink on a cold winter's night, and is accompanied with toasted crackers and cheese. English Monkey Soak one cup stale bread crumbs in one cup milk, fifteen minutes. Melt one tablespoon butter, add one-half cup soft, mild cheese cut in small pieces, and stir until cheese has melted ; then add soaked crumbs, and just before serv- ing, one egg, slightly beaten, one-half teaspoon salt, and a few grains cayenne. Pour over toasted crackers. 131 Chafing Dish Possibilities Welsh Rarebit, I Melt one tablespoon butter, add one tea- spoon cornstarch, and stir until well mixed ; then add one-half cup thin cream and cook two min- utes. Add one-half pound soft, mild cheese, cut in small pieces, one-fourth teaspoon salt, one-half teaspoon mustard, and a few grains cayenne. Stir until cheese has melted, and mix- ture is of a creamy consistency. Pour over zephyrettes, or slices of bread toasted on one side, rarebit being poured over untoasted side. Rarebits may be cooked directly over the flame or over the hot water pan. An unskilled person would better select the latter. Welsh Rarebit, II Melt one tablespoon butter, add one-fourth teaspoon each salt and paprika, one-half tea- spoon mustard and one-third cup ale or lager beer. Stir constantly, and when well heated add one-half pound mild, soft cheese cut in small pieces. Stir constantly until cheese becomes melted, and mixture is of a creamy consistency. With some cheese it is necessary to use one- half cup ale, and the additional quantity may be added during the preparation of the rarebit if the mixture seems of too thick a consistency. 132 Cheese Dishes Many prefer the addition of one egg, slightly beaten, just before serving. Golden Buck Serve a poached egg on each portion of welsh rarebit. Macaroni Rarebit Follow recipe for Welsh Rarebit, I., using Young American cheese. Stir in one cup cold, cooked macaroni, broken in one-half inch pieces. Oyster Rarebit Clean, parboil, and drain one pint oysters, re- serving the liquor. Remove and discard tough muscles. Melt two tablespoons butter, add one-half teaspoon salt, one-fourth teaspoon paprika, and pour on gradually one-half cup oyster liquor. When heated, add one-half pound soft, mild cheese cut in small pieces. Stir until mixture is smooth, then add two eggs, slightly beaten, and the oysters. Halibut Rarebit Rub over the inner surface of the chafing dish with a clove of garlic first dipped in salt. Melt one tablespoon butter, add one tablespoon 133 Chafing Dish Possibilities cornstarch, mixed with one-half teaspoon salt and one-fourth teaspoon paprika, then pour on gradually one-half cup each milk and chicken stock. Add three-fourths cup soft, mild cheese cut in small pieces, and one cup cold, flaked, cooked halibut. As soon as cheese is melted add one egg

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