Halibut Turbans

Ingredients

• 4 slices halibut cut ½ an inch thick
• juice of 1 lemon
• little onion juice
• sprinkle with salt
• sprinkle with pepper
• basting with hot stock

Method

1. 1

   Remove skin and bone from halibut, securing fillets.

2. 2

   Dip in melted Crisco; squeeze lemon juice, add onion juice, salt, and pepper.

3. 3

   Roll each fillet into a turban and fasten with skewer.

4. 4

   Bake 20 minutes, basting with hot stock.

5. 5

   Arrange crown shape on serving dish, fill center with boiled potato-balls dressed with salt, Crisco, and chopped parsley.

6. 6

   Serve with Hollandaise sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 82. The excerpt below is the record exactly as published.

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January 17 Prune Cocktail “Brown Fricassee of Chicken Boiled Rice Baking Powder Biscutt Apple and Celery Salad Mince Pie Coffee *Brown Fricassee of Chicken—Draw, singe, and joint chicken. Put 4 table- spoons Crisco in saucepan; when brown, put in chicken. Stir until every piece is nicely browned, then add 2 tablespoons flour, stir again, add 1 pint boiling water or stock, stir until it boils; add 1 teaspoon of salt. Cover, and let simmer gently until tender, then add 1 teaspoon onion juice, and little black pepper. Put neck-piece, heart, liver, gizzard, and back pieces in center of dish; put 2 pieces of breast on top, second joints on one side of plate, legs crossed on other, and wing at each end of plate. Pour sauce over, sprinkle with chopped parsley, and serve. January 18 Broiled Halibut Maitre d Hotel Potatoes *Escalloped Tomatoes Lettuce, French Dressing Pumpkin Pie Cheese Squares Coffee *Escalloped Tomatoes—Drain juice from 1 can tomatoes. Brush baking dish over with Crisco, and cover bot- tom with tomatoes; dot with Crisco, dredge with pepper and salt, and sprinkle generously with breadcrumbs; arrange another layer of tomatoes, and crumbs, and so proceed until dish is filled. Pour over all enough of juice of tomatoes to moisten well, and then finish dish with covering of crumbs. Bake 20 minutes in moderate oven. 153 A Calendar of Dinners January 19 Consomme with Vermicelli Grated Parmesan Cheese Fried Oysters, Sauce Tartare * Mushrooms Cooked Under Glass Bells Supreme of Chicken Asparagus, Cream Glacé Orange Ice Coffee *Mushrooms Cooked Under Glass Bells—Saute 4% pound of peeled mush- room caps in 3 tablespoons Crisco, season with salt and paprika, add 1 cup of cream, cover and let simmer until reduced a little. Arrange mush- rooms on round of bread in mushroom dish, pour liquid over, cover with glass bell and bake 20 minutes in moderate oven. 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January 21 *Cream of Lettuce Soup Roast Shoulder of Mutton, Caper Sauce Mashed Potatoes Baked Squash Celery Salad Cheese Wafers Apple Tapioca Coffee *Cream of Lettuce Soup—3 cups white stock, 2 heads lettuce, 2 tablespoons cooked rice, 1% cup cream, % table- spoon onion, finely chopped, 1 table- spoon Crisco, yolk 1 egg, nutmeg, salt and pepper to taste. Remove outer leaves from lettuce and shred it. Cook onion 5 minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg slightly beaten, nut- meg, salt, and pepper to taste. January 22 Filleted Anchovies with Lemon Celery Ripe Olives Salted Pistachio Nuts Consomme, ala Royale * Halibut Turbans Roast Goose, Apple Jelly Potato Puff Mashed Turnip Endive and Roquefort Cheese Salad Coupe St. Jacques Coffee * Halibut Turbans — Have 4. slices halibut cut % an inch thick; remove skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pep- per. Commencing with the widest end, roll each fillet into a “turban” and fasten by running through each Criscoed wooden skewer. Bake 20 minutes, basting with hot stock

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