Stuffed Halibut with Shrimps a la Rossee
From The Swedish, French, American cook book, 1918
Serves 1
Fish entree for 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.
Stuffed Halibut with Shrimps a la Rossee Fletan farci de Crevettes, a la Rossee Cut small round pieces of raw halibut about three and a half inches around and one and a half inches across (let pieces be all of one size); then cover with the shrimp mousse that has not been colored; decorate with a waved strip all around and a dot in the centre with a diamond of truffle; leave on a buttered pan; put some sherry in the pan
Cook this with the app: pantry check, scaling, and the assistant.