Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four pounds of halibut
- four wineglasses of madeira
- two ounces of butter
- four pounds into round pieces
- four pounds in weight
- a clove of garlic
- a wineglass of brandy
- an ounce of flour
- one side
- three bay-leaves
- two roots of parsley
- three white onions
- 53 simmer gently
- one third
- two bay-leaves
- two branches of thyme
- three cloves
- one side of the fish cut a square in the skin
- two dozen pieces of truffles
- one end
- salt
- pepper
- clove
- thyme
- cloves
- parsley
Directions
a border on a plate, which may go to the oven. Moisten your potatoes lightly with some melted but- ter, and send them to the oven to brown. When done, arrange your scallops of fish in the middle of the potatoes, and pour over all a sauce bechamel (Art. 83).
135. Halibut, Sauce Supreme. Take four pounds of halibut, which cut in square pieces ; soak them for an hour in four wineglasses of madeira (or sherry) ; turn them over from time to time, first on one side and then on the other. Just before serv- ing, put them into a saucepan, in which you have melted two ounces of butter; add a little salt and pepper, put them on the fire for a few moments, and then send to the oven for twenty minutes. Arrange your fish on a dish, and pour over them a sauce su- preme (Art. 99).
136. Scallops of White-Fish a la Proven- cale. Cut a white-fish of four pounds into round pieces, or in the shape of an egg, and about three inches in length ; put them in a dish with a clove of garlic, a little thyme, three bay-leaves, two roots of parsley, an onion cut in thin slices, salt and pepper, and moisten them with a sherry-glass of oil : then peel three white onions, which cut in slices, blanch them in boiling water, with a little salt ; drain them and put them in a frying-pan on the fire, with a wine- glass of oil, which heat thoroughly, and, when begin- ning to color slightly, drain off the oil, and moisten with half a bottle of white wine. Then drain your fish, which put in the saucepan with your onions.
Simmer gently for thirty minutes, drain, and in the liquor in which your fish was cooked put a table- spoonful of tomato sauce, reduce gently about one third, pour over your fish, and serve.
137. Eels en Matelote. Clean an eel, a pike, and a perch; cut them in slices ; place them in a saucepan with a clove of garlic, two bay-leaves, two branches of thyme, three cloves, a little basil, and a few branches of parsley ; add enough red wine to cover your fish. Put them on a very gentle fire, and, when beginning to boil, add a wineglass of brandy. Shake gently, so as not to break your fish, and, after boiling fifteen minutes, drain off your fish, and keep them hot. Put on a table half an ounce of flour and an ounce of butter ; mix well together with the blade of a knife, and add to the liquid in which your fish was boiled. Peel and press through a sieve twenty small white onions, which put in a frying-pan, with a little butter, on a very gentle fire; add them, with a dozen mushrooms, to your fish, which heat up again. Take the ingredients in which your fish was first cooked, and place them in a dish, your fish on top. Garnish with some boiled crawfish, and some pieces of bread cut in triangles, and fried in butter.
138. Red Snapper a la Chambord. Take a red snapper, about four pounds in weight. Remove the scales, and on one side of the fish cut a square in the skin, which take out, and in the flesh insert two dozen pieces of truffles, cut in squares, and pointed at one end. Over this tie a thin piece of larding pork. Put your fish in a fish-kettle, surround