Halibut, Sauce Supreme

Ingredients

• four pounds of halibut
• four wineglasses of madeira (or sherry)
• two ounces of butter
• a little salt
• a little pepper
• a sauce supreme

Method

1. 1

   Cut halibut into square pieces and soak in madeira or sherry for an hour.

2. 2

   Melt butter in a saucepan, add salt and pepper, then cook the fish for a few moments before placing in the oven for twenty minutes.

3. 3

   Arrange on a dish and pour over sauce supreme.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 21. The excerpt below is the record exactly as published.

a little pepper and salt, and the juice of two lemons, after which drain, and place them in a sauce- pan on the fire, with a chopped onion, a clove of garlic, and a little nutmeg. Add enough red wine to cover your fish, and boil gently for twenty min- utes. Take half a pint of Spanish sauce (Art. 80), boil for about an hour with one half of the liquid in which the foregoing ingredients were boiled. Chop four mushrooms and truffles, a little parsley, and add to your sauce. Put your fish on a dish, garnish with parsley, and serve with your sauce on a separate dish. 134. Scallops of Trout. Prepare as the fore- going a medium-sized trout, which cut in round pieces, or in the shape of an egg, and about three inches in length, and put into a saucepan in which you have previously melted two ounces of butter ; add a little salt, white pepper, the juice of a lemon ; and when they are done on one side, turn them on the other ; mash some potatoes, and with them form 52 FRENCH DISHES. a border on a plate, which may go to the oven. Moisten your potatoes lightly with some melted but- ter, and send them to the oven to brown. When done, arrange your scallops of fish in the middle of the potatoes, and pour over all a sauce bechamel (Art. 83). 135. Halibut, Sauce Supreme. Take four pounds of halibut, which cut in square pieces ; soak them for an hour in four wineglasses of madeira (or sherry) ; turn them over from time to time, first on one side and then on the other. Just before serv- ing, put them into a saucepan, in which you have melted two ounces of butter; add a little salt

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