Stuffed Halibut Chops with Shrimps a la Supreme
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with unpeeled, cooked shrimps, lemon, and parsley.
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 70. The excerpt below is the record exactly as published.
Stuffed Halibut Chops with Shrimps a la Supreme Cotelettes de Fletan farcies de Crevettes, a la Supreme Cut the halibut in chops; put on a roasting pan and stuff with shrimp mousse; decorate with white mousse all around, and on top put dot of truffle. Put sherry in the pan
Cook this with the app: pantry check, scaling, and the assistant.