Stuffed Halibut a la Sicilienne

Ingredients

• Take a slice of halibut
• cover with a mousse of halibut
• color some of the mousse with chopped parsley
• put a strip of chopped truffle
• make an eye of lemon and truffle
• put some sherry in the pan
• garnish with lemons
• garnish with parsley

Method

1. 1

   Take a slice of halibut; trim and shape it like a fish.

2. 2

   Cover with a mousse of halibut, color some mousse with chopped parsley, and decorate with truffles.

3. 3

   Steam in the oven for about fifteen minutes with sherry.

4. 4

   Garnish with lemons and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 71. The excerpt below is the record exactly as published.

Take a slice of halibut; trim and make into the shape of a fish cover with a mousse of halibut; then color some of the mousse with chopped parsley, decorate all around and on a bias; in between each row put a strip of chopped truffle, make an eye of lemon and truffle; put some sherry in the pan; cover well; steam in the oven about fifteen minutes. Garnish with lemons and parsley. Serve with a hollandaise sauce. AMERICAN COOK BOOK Cutlet of Halibut a la Waldorf Cotelette de Fletan, a la Waldorf Take one cup of cooked halibut; rub until smooth, add to the cup three spoons of cream sauce, one teaspoonful of onion juice, pepper, salt, a teaspoon of sherry, and the whites of two eggs. Beat until nice and smooth; fill little waldorf moulds that have been buttered and decorated with truffles and Spanish pepper; leave in a pan in hot water and cook for about fifteen minutes, uncovered. Serve on a green foundation; garnish with a paper frill in each chop and parsley all around. If the cutlets are served with lobster, shrimp, or crab sauce, garnish the dish with the claws or with some cooked, unpeeled shrimps. Mousse of Halibut ( Mousse de Fletan) a la New York One and a half pounds halibut, cream and milk to make it the right consistence, the whites of two eggs not beaten, salt and pepper. Put through the machine about six times; beat it through a fine sieve; then put it in a large saucepan on ice and stir with a whisk, adding cream and milk mixed (say the amount of a quart). When half amount of the cream and milk has been added, add some salt and pepper, then more cream and milk; after try a little in hot water on the stove, again and again adding more cream and milk until the mousse is the right consistence. Halibut takes much less cream and milk than do salmon and bass. Butter ring moulds; decorate with strips of Spanish pepper, a daisy at the bottom of the mould and branches all around; then fill the mould with the mousse through a paper bag so as not to disturb the decoration. Hammer it down well; put in hot water, and cook for about twelve to fifteen minutes, well covered, in a slow oven. Then turn out on a paper napkin; serve with any kind of fish sauce — lobster, oyster, crab, truffle, or hollandaise — in the centre. If with lobster sauce gar¬ nish all around with the claws and parsley. Timbale of Halibut ( Timbale de Fletan ) a la New York [See recipe: Mousse of Halibut.] Butter timbale cups well and decorate with strips of Spanish pepper and then daisy branches made from truffles. Fill with the mousse; cook in the oven in hot water for about eight to ten minutes, well covered. Turn out on a warm platter with a lobster sauce all around, garnish with the lobster claws and parsley. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 51 Halibut (Fie tan) Souffle a la Juliet [See recipe: Mousse of Halibut a la New York.] Take small double moulds; butter them; decorate one side of the mould with truffles — a branch or daisy or any design that is desired ; fill the mould with the mousse; put two together; cook in hot water from seven to ten minutes, well covered. When done, turn ou.t and serve on a paper doily or napkin; garnish with parsley

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