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

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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)

(Boston Cooking-School Cook Book, 1896)

    1 lb. halibut.
    1/3 cup thick cream.
    3/4 teaspoon salt.
    Few grains cayenne.
    1 1/2 teaspoons lemon juice.
    Whites 3 eggs.

Cook halibut in boiling salted water, drain, and rub through a sieve.
Season with salt, cayenne, and lemon juice; add cream beaten until stiff, then beaten whites of eggs.

Turn into small, slightly buttered moulds, put in a pan, half surround with hot water, cover with buttered paper, and bake twenty minutes in a moderate oven.

Remove from moulds, arrange on a serving-dish, pour around Bechamel Sauce or Lobster Sauce, and garnish with parsley.


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