Timbale of Halibut a la New York
From The Swedish, French, American cook book, 1918
Serves 4
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 72. The excerpt below is the record exactly as published.
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
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Cook this with the app: pantry check, scaling, and the assistant.