Stuffed Halibut with Mousse a la Perigord
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with 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 with Mousse a la Perigord Fletan farci de Mousse, a la Perigord Fillet the halibut; if thick cut in two layers. Stuff with fish mousse; put on a buttered pan; leave in the oven from five to ten minutes, according to the size of the fish; take it out; cover with a thick Perigord sauce
Cook this with the app: pantry check, scaling, and the assistant.