Reference > Farmer's Cookbook > FISH > Halibut à la Poulette
  Fillets of Haddock, White Wine Sauce Moulded Fish, Normandy Sauce  

Halibut à la Poulette

A slice of halibut, weighing 11/2 lbs.
1/8 teaspoon pepper

2 teaspoons lemon juice
1/4 cup melted butter
Few drops onion juice
1/4 teaspoon salt

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 a shallow pan, dredge with flour, and bake twelve minutes in hot oven. Remove 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.

  Fillets of Haddock, White Wine Sauce Moulded Fish, Normandy Sauce  

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