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 traced the existence of recipes way back into the far past, in fact as far back into history as early Egypt, and quite possibly further than that. Having said that, these, ancient cook books were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books published in the 14th Century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are not about the indian curry that is served today, but instead recipes for the types of food prepared for the rich people of that time. Over the following few hundred years, the upper-class families of Europe competed with each other to lay on the most extravagent banquests, and consequentially the best cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cooking books are in high demand, as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Poor Man's Halibut Thermidor recipe.
