Cook the halibut; leave in the broth until cold; remove the skin
and bones; put in a colander; press water out; stir until fine;
measure it by cups. To one cup halibut take one tablespoon
sherry, three tablespoons cream sauce, whites of two eggs, pepper
and salt✪ Mousse of Halibut a la New York; stir until creamy. Butter a ring mould; decorate with
daisies of truffles at the bottom and branches of white cooked egg
on the top. Fill the bottom with this mousse, up to the place
where the mould is joined; then fill top of the mould with mousse
of spinach. To one cup cooked ground spinach take three table¬
spoons cream sauce, one tablespoon sherry, whites of two eggs,
pepper and salt; mix well. Cook in oven, in hot water — uncovered —
from twenty-five to thirty minutes. Turn out on a paper doily;
garnish with lemon and parsley. Serve with a hollandaise sauce
in the centre. Fish entree for luncheon or dinner.
Timbale of Halibut a la Europeenne
Timbale de Fletan a la Europeenne
Butter timbale cups well; decorate with strips from the white of
cooked egg, then daisies, branches, and roses made of truffles; fill
[see recipe: Mousse of Halibut a la Europeenne]; cook in oven
in hot water — uncovered — from fifteen to eighteen minutes; turn
out on a platter. Serve with any kind of a fish sauce all around.
Mousse of Halibut ( Mousse de Fletan) a la Baltimorienne
First cook the halibut; leave it in the juice until cold; remove the
skin and bones, then put in a colander, press out the water, then
rub it until fine; measure it by cups — to one cup of halibut take
one spoonful of sherry, three spoonfuls of cream sauce, whites of two
eggs, pepper and salt. Stir until creamy in a bowl. Decorate a
ring mould with Spanish pepper; sprinkle with a little chopped
parsley; fill the mould; cook in the oven — in hot water, uncovered — -
for twenty minutes; then turn out on a platter and serve with
shrimp or hollandaise sauce. If with shrimp sauce garnish with
unpeeled shrimps all around. Fish dish for luncheon or dinner.
Timbale of Halibut ( Fletan en Timbale) a la Baltimorienne
[See recipe: Mousse of Halibut a la Baltimorienne.] Butter
timbale cups well and decorate with strips of Spanish pepper then
daisy branches made from truffles. Fill with the mousse, cook in
the oven for about ten to fifteen minutes, uncovered, turn out on a
warm platter. Serve with any kind of fish sauce around.
Mousse of Halibut with Spinach a la Princesse
Mousse de Fletan aux Epinards, a la Princesse
See recipe: Mousse of Halibut, a la New York, and decorate the
mould the same way, with daisies of truffles on the bottom but
branches of white cooked egg on the top. Fill the bottom of the
mould with the mousseof the halibut up totheplacewherethemould
is joined, then mix to one cup of mousse one and a half cups of spinach
that has been cooked green and gone through the machine several
times; fill the top of the mould with this spinach mousse and cook in
the oven, well covered, about twelve to fifteen minutes — according
to the heat of the oven. When cooked, turn out on a paper napkin;
serve with any kind of fish sauce. If shrimp or lobster sauce,
garnish with the claws or unpeeled shrimps. Fish entree for
luncheon or dinner.
Timbale of Halibut with Spinach a la Princesse
Fletan aux Epinards en Timbale, a la Princesse ✪ Timbale of Halibut with Spinach a la Princesse
Page 73 · 3 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cook the halibut; leave in the broth until cold; remove the skin and bones; put in a colander; press water out; stir until fine; measure it by cups. To one cup halibut take one tablespoon sherry, three tablespoons cream sauce, whites of two eggs, pepper and salt; stir until creamy. Butter a ring mould; decorate with daisies of truffles at the bottom and branches of white cooked egg on the top. Fill the bottom with this mousse, up to the place where the mould is joined; then fill top of the mould with mousse of spinach. To one cup cooked ground spinach take three tablespoons cream sauce, one tablespoon sherry, whites of two eggs, pepper and salt; mix well. Cook in oven, in hot water — uncovered — from twenty-five to thirty minutes. Turn out on a paper doily; garnish with lemon and parsley. Serve with a hollandaise sauce in the centre. Fish entree for luncheon or dinner.
Timbale of Halibut a la Europeenne
Timbale de Fletan a la Europeenne
Butter timbale cups well; decorate with strips from the white of cooked egg, then daisies, branches, and roses made of truffles; fill [see recipe: Mousse of Halibut a la Europeenne]; cook in oven in hot water — uncovered — from fifteen to eighteen minutes; turn out on a platter. Serve with any kind of a fish sauce all around.
Mousse of Halibut ( Mousse de Fletan) a la Baltimorienne
First cook the halibut; leave it in the juice until cold; remove the skin and bones, then put in a colander, press out the water, then rub it until fine; measure it by cups — to one cup of halibut take one spoonful of sherry, three spoonfuls of cream sauce, whites of two eggs, pepper and salt. Stir until creamy in a bowl. Decorate a ring mould with Spanish pepper; sprinkle with a little chopped parsley; fill the mould; cook in the oven — in hot water, uncovered — - for twenty minutes; then turn out on a platter and serve with
shrimp or hollandaise sauce. If with shrimp sauce garnish with unpeeled shrimps all around. Fish dish for luncheon or dinner.
Timbale of Halibut ( Fletan en Timbale) a la Baltimorienne
[See recipe: Mousse of Halibut a la Baltimorienne.] Butter timbale cups well and decorate with strips of Spanish pepper then daisy branches made from truffles. Fill with the mousse, cook in the oven for about ten to fifteen minutes, uncovered, turn out on a warm platter. Serve with any kind of fish sauce around.
Mousse of Halibut with Spinach a la Princesse
Mousse de Fletan aux Epinards, a la Princesse
See recipe: Mousse of Halibut, a la New York, and decorate the mould the same way, with daisies of truffles on the bottom but branches of white cooked egg on the top. Fill the bottom of the mould with the mousseof the halibut up totheplacewherethemould is joined, then mix to one cup of mousse one and a half cups of spinach that has been cooked green and gone through the machine several times; fill the top of the mould with this spinach mousse and cook in the oven, well covered, about twelve to fifteen minutes — according to the heat of the oven. When cooked, turn out on a paper napkin; serve with any kind of fish sauce. If shrimp or lobster sauce, garnish with the claws or unpeeled shrimps. Fish entree for luncheon or dinner.
Timbale of Halibut with Spinach a la Princesse Fletan aux Epinards en Timbale, a la Princesse
Records on this page
Mousse of Halibut a la New YorkMousse of Halibut a la EuropeenneTimbale of Halibut with Spinach a la Princesse