Stuffed Halibut with Shrimps a la Signora
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with cooked, unpeeled shrimps 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 71. The excerpt below is the record exactly as published.
Stuffed Halibut with Shrimps a la Signora Fletan farci de Crevettes, a la Signora Cut halibut in small cutlets the shape of a chop; put on a buttered pan; decorate with a waved strip of shrimp mousse all around and a dot of the mousse in the centre with a diamond of truffle on top, and little dots all around, steam in the oven about eight minutes with some sherry
Cook this with the app: pantry check, scaling, and the assistant.