Poor Man's Halibut Thermidor Recipe


Ingredients

2 tbsp chopped onions
1/2 cup sliced mushrooms
2 tbsp butter
2 tbsp flour
1/8 tsp pepper
1/8 tsp paprika
1/2 cup milk
1/2 cup chicken bouillon
1/2 tsp worchestershire sauce
1 egg yolk
1 tbsp sherry
3 cup cooked halibut
1 parmesan cheese
1 bread crumbs
1 paprika


Directions

Saute onions and mushrooms in butter. Add flour, pepper and paprika
and blend. Remove from heat, add milk, broth and worcestershire
sauce. Boil for 1 minute. Add egg yolk slowly, then sherry. Mix in
the halibut and pour into 6 individual dishes and sprinkle with
parmesan cheese and bread crumbs, and a dash of paprika. Bake at 450
degrees F. for 5-10 minutes, or till heated through. Garnish with
fresh parsley.

Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute


Servings: 1 recipe

 

 

Poor Man's Halibut Thermidor Recipe brought to you by Recipe Ideas


Categories: Fish; Halibut; Seafood


The History of Recipes

Historians have found proof that recipes existed back into the distant past, at least as far back as early Egypt, and possibly even further than that. Having said that, these, early records were just very simple hieroglyphic recipes for food preparation.

Interestingly, the oldest recipe found, according to experts is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful.

Later on, in Roman times 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, main course and afters, something we still use today. Additionally, he informs us how the ancient cooks used many herbs, including a few that are still present in modern kitchens such as thyme, mint and asafoetida.

In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the East, such as coriander, parsley, and basil. These new culinary innovations created a torrent in manuscripts on food, most of which still exist in private cookery archives.

During the succeeding few hundred years, the powerful families of Wesstern Europe competed to serve up the most extravagent meals, and as a result cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and recording the recipes that were being prepared for the better households.

By the arrival of the 1900s, recipe publications were highly popular mostly as a result of increased literacy, people having more spare time and disposable income.

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We hope you enjoy this Poor Man's Halibut Thermidor recipe.

 


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