Halibut with Cream Sauce

Ingredients

• 1£ lbs. halibut
• 1 oz. butter
• Salt
• white pepper
• Lemon juice
• 1 oz. butter
• 1 oz. flour
• 4 pt. seasoned milk or fish stock
• 1 or 2 table-sps. cream

Method

1. 1

   Wash the fish and cut it into slices about half an inch thick.

2. 2

   Grease a baking tin, lay the fish, season with pepper, salt, and lemon juice, and add butter on top.

3. 3

   Cover with greased paper and bake for 15 to 20 minutes.

4. 4

   Make a sauce with butter, flour, and seasoned milk, strain in the baking liquid, add cream, and season.

5. 5

   Pour over the fish and garnish with parsley and lemon slices.

6. 6

   Serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 144. The excerpt below is the record exactly as published.

Halibut with Cream Sauce (F16tan a la Creme) 1£ lbs. halibut. 1 oz. butter. Salt, white pepper. Lemon juice. Sauce. 1 oz. butter. 1 oz. flour. 4 pt. seasoned milk or fish stock (see p. 78). 1 or 2 table-sps. cream

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