Fish and shellfish
Halibut à la Poulette.
Ingredients
- A slice of halibut, weighing 1½ lbs.
- ¼ cup melted butter.
- ⅛ teaspoon pepper.
- 2 teaspoons lemon juice.
- Few drops onion juice.
- ¼ teaspoon salt.
- skewers, arrange on platter for serving, pour around one
- and one-half cups Béchamel Sauce, and garnish with yolks
- of two hard boiled eggs rubbed through a strainer, whites
- of hard boiled eggs cut in strips, lemon cut fan-shaped,
- and parsley.
Method
- Clean fish and cut in eight fillets. Add seasonings to
- melted butter, and put dish containing butter in saucepan
- of hot water to keep butter melted. Take up each fillet
- separately with a fork, dip in butter, roll, and fasten with
- a small wooden skewer. Put in shallow pan, dredge with
- flour, and bake twelve minutes in hot oven. Remove
Kitchen Notes
- Original calls for a hot oven — about 400°F.
Original 1896 Text
A slice of halibut, weighing 1½ lbs. ¼ cup melted butter. ⅛ teaspoon pepper. 2 teaspoons lemon juice. Few drops onion juice. ¼ teaspoon salt. skewers, arrange on platter for serving, pour around one and one-half cups Béchamel Sauce, and garnish with yolks of two hard boiled eggs rubbed through a strainer, whites of hard boiled eggs cut in strips, lemon cut fan-shaped, and parsley. Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip in butter, roll, and fasten with a small wooden skewer. Put in shallow pan, dredge with flour, and bake twelve minutes in hot oven. Remove