Poached Halibut with Sauce

Ingredients

• slice of halibut
• an ounce of butter
• an ounce of flour
• two yolks of eggs
• a tablespoonful of finely minced parsley
• broth in which the fish was poached
• salt if required
• lemon

Method

1. 1

   Strain off all the liquid in the pan into a bowl.

2. 2

   Wash out the pan, put sufficient broth to cover the fish, bring to boil, lay in the halibut, boil for a minute, then simmer until tender.

3. 3

   Drain and set aside.

4. 4

   In a stewpan, melt butter, mix in flour, stir for five minutes, add broth, boil, pass through a sieve, add egg yolks, parsley, and mussels.

5. 5

   Serve fish garnished with parsley and lemon, with sauce in a boat.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 1. The excerpt below is the record exactly as published.

slice of halibut in it, maintain the boiling for a minute, and then simmer gently till the fish is tender, when drain it from the broth and set it on a drainer covered with a hot cloth while you complete the sauce : — Put into a stewpan an ounce of butter, mix with it by degrees over a low fire an ounce of flour, stir for five minutes, and then add the broth in which the fish was poached, let it boil once, pass through the hair sieve, add two yolks of eggs, a tablespoonful of finely minced parsley, and the mussels ; serve the fish garnished with parsley and lemon, and the sauce in a boat. Choose a small hen turkey. Truss it at home, setting all the giblets at once to make broth, but leaving the liver inside it. Let a blanched , . , , . . , , 3- Roast hen onion, wrapped in bacon, be put inside the uu key with carcase, and sew up the vent ; stuff with al»‘ond carefully made veal or chestnut stuffing, and of course, have the roasting done in front of the fire, the breast barded with bacon, and the whole wrapped in well-buttered paper. Remove these cover- ings during the last ten minutes for the browning, and serve the bird on a very hot dish garnished with watercress, with brown gravy and this sauce : — U 4 FIFTY DINNERS. Take two ounces of Jordan almonds weighed after the scalding and removal of the skins, dry in front of the fire, chop them up as finely as possible, Almond getting a mince about as small as coarse oatmeal, empty this upon a small sautF^din in which half an ounce of butter has just been melted : stir over a low fire patiently till the almond grains turn a pale brown, then mix in half an ounce of flour, blend well, and add two gills of giblet broth, seasoning with a pinch of sugar, half a saltspoonful of mace, and the same of salt if required

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