Halibut à la Poulette

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • A slice of halibut, weighing lbs.
  • ¼ cup melted butter.
  • teaspoon pepper.
  • 2 teaspoons lemon juice.
  • Few drops onion juice.
  • ¼ 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 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.