Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

Home  |  Fish Information  |  Seafood Soups  |  FISH RECIPES  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links
More Seafood Recipes


  Baked Halibut (1884)
  Baked with Lobster Sauce (1896)
  Baked Halibut with Stuffing (1896)
  Baked with Tomato Sauce (1896)
  To Boil Halibut (1851)
  Halibut Cutlets (1851)
  Halibut and Lobster (1903)
  Halibut a la Poulette (1896)
  Halibut Timbales (1896)
  Halibut Timbale (1903)

("The Settlement" Cook-Book, 1903)

One and one-half pounds halibut boned and picked raw, chop fine, add salt, cayenne and beaten whites of five eggs, one cup of cream, whipped. Pack into a mould and boil thirty minutes.

Serve in the center of a platter with lobster la Newburg all around it.



Home  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links  |  About & Contact

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
Original material copyright © 1990 - 2012 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.




3 Young Chefs