Butter timbale cups well✪ Timbale of Halibut with Spinach a la Princesse and decorate with strips from the
white of a cooked egg and then daisy branches and roses made of
truffles. Fill [see recipe: Mousse of Halibut with Spinach a la
Princesse]; cook in the oven for about eight to ten minutes, well
covered, turn out on a warm platter. Serve with any kind of a
fish sauce.
Souffle of Halibut with Spinach a la Princesse
Fletan souffle aux Epinards, a la Princesse
Butter small individual double moulds; decorate the half of the
mould with truffles as a daisy or any design desired. Fill with the
mousse of halibut the mould that is decorated; then fill the other
mould with the mousse of spinach✪ Souffle of Halibut with Spinach a la Princesse. [See recipe: Mousse of Hali¬
but with Spinach a la Princesse.] Put the two moulds together,
cook in hot water, well covered, for about eight to ten minutes in
52
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
a slow oven. Serve on a paper doily or napkin with hollandaise
sauce in a sauceboat at the side.
COLD DISHES OF HALIBUT
Cold Halibut with Chaud-froid of Mayonnaise
Fletan froid au Chaud-froid de Mayonnaise
For this dish the tail part of the halibut is the best. For about
ten people take four pounds of the halibut; clean and wash well;
then split in halves; remove the bones; put on a buttered pan;
join the two halves together forming the shape of a fish, the end for
the head a trifle thicker than the tail; sprinkle with pepper and
salt and put some sherry in the pan; cook in the oven for about
fifteen minutes, well covered. When done, leave until cold; then
glaze with the thick chaud-froid of mayonnaise. In the meantime,
have some chopped beets, chopped truffles, chopped parsley,
chopped whites of eggs and yolks separately; make an eye of lemon✪ Cold Halibut with Chaud-froid of Mayonnaise
and truffles; then make a band of the yolks of eggs around the head;
then the beets, then strips of white of eggs, then truffles, and soon —
the different colors from head to tail; let each strip meet in the centre
of the fish coming toward the side on a bias. When ready, glaze
the halibut by dripping some rich white aspic over it. Serve on a
platter; garnish with the chopped aspic, lemon, and parsley around,
and serve with a cold aurorian sauce. Can be served as a cold fish
course or with the salad. Makes a beautiful dish for a late supper.
Aspic. Two cups fish broth, two cups tomato juice, large
package of Cox’s gelatine; flavor with lemon, pepper, and salt;
clear with the whites of one or two eggs half beaten and part of
the shell. Put through a cotton flannel to drain. When done,
color with a little kitchen bouquet the shade of sherry; also
flavor with two spoons of sherry.
Halibut in Aspic ( Fletan en Aspic ) a la Chartreuse
Page 74 · 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
Butter timbale cups well and decorate with strips from the white of a cooked egg and then daisy branches and roses made of truffles. Fill [see recipe: Mousse of Halibut with Spinach a la Princesse]; cook in the oven for about eight to ten minutes, well covered, turn out on a warm platter. Serve with any kind of a fish sauce.
Souffle of Halibut with Spinach a la Princesse
Fletan souffle aux Epinards, a la Princesse
Butter small individual double moulds; decorate the half of the mould with truffles as a daisy or any design desired. Fill with the mousse of halibut the mould that is decorated; then fill the other mould with the mousse of spinach. [See recipe: Mousse of Halibut with Spinach a la Princesse.] Put the two moulds together, cook in hot water, well covered, for about eight to ten minutes in
a slow oven. Serve on a paper doily or napkin with hollandaise sauce in a sauceboat at the side.
COLD DISHES OF HALIBUT Cold Halibut with Chaud-froid of Mayonnaise
Fletan froid au Chaud-froid de Mayonnaise
For this dish the tail part of the halibut is the best. For about ten people take four pounds of the halibut; clean and wash well; then split in halves; remove the bones; put on a buttered pan; join the two halves together forming the shape of a fish, the end for the head a trifle thicker than the tail; sprinkle with pepper and salt and put some sherry in the pan; cook in the oven for about fifteen minutes, well covered. When done, leave until cold; then glaze with the thick chaud-froid of mayonnaise. In the meantime, have some chopped beets, chopped truffles, chopped parsley, chopped whites of eggs and yolks separately; make an eye of lemon and truffles; then make a band of the yolks of eggs around the head; then the beets, then strips of white of eggs, then truffles, and soon — the different colors from head to tail; let each strip meet in the centre of the fish coming toward the side on a bias. When ready, glaze the halibut by dripping some rich white aspic over it. Serve on a platter; garnish with the chopped aspic, lemon, and parsley around, and serve with a cold aurorian sauce. Can be served as a cold fish course or with the salad. Makes a beautiful dish for a late supper.
Aspic. Two cups fish broth, two cups tomato juice, large package of Cox’s gelatine; flavor with lemon, pepper, and salt; clear with the whites of one or two eggs half beaten and part of the shell. Put through a cotton flannel to drain. When done, color with a little kitchen bouquet the shade of sherry; also flavor with two spoons of sherry.
Halibut in Aspic ( Fletan en Aspic ) a la Chartreuse
Records on this page
Timbale of Halibut with Spinach a la PrincesseSouffle of Halibut with Spinach a la PrincesseCold Halibut with Chaud-froid of Mayonnaise