Sauterne of Halibut in Croustades
From The Swedish, French, American cook book, 1918
Serves 2
Fish entree for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 67. The excerpt below is the record exactly as published.
Sauterne of Halibut in Croustades Croustade de Fletan, Sauce Sauterne Make a sauterne sauce. Pick the halibut that has been cooked and left in the broth until cold; put on a plate; cover, leave in the oven until thoroughly hot. When hot add it to the sauterne sauce; fill the croustades [see recipe of Croustades]; garnish with a little piece of parsley
Cook this with the app: pantry check, scaling, and the assistant.