Serve in the same dish.
HALIBUT A LA CONANT
In a buttered baking-pan put three thin slices of fat salt pork,
three slices of onion and a bit of bay-leaf. On top of these lay a
halibut steak and spread over it one tablespoonful each of butter
and flour blended together. Cover with buttered cracker crumbs and
small strips of salt pork, and bake for twenty minutes. Garnish
with lemon and parsley.
HALIBUT A LA MAITRE D'HOTEL
Soak two halibut steaks for an hour in lemon-juice, seasoned with
salt, pepper, and minced parsley. Mix together two tablespoonfuls
of butter, one tablespoonful of flour, and two cupfuls of boiling
water. Cook until thick, stirring constantly. Put the slices of
halibut into a buttered pan, cover with the sauce, and bake for
twenty minutes, basting as required. Serve with any preferred sauce.
[Page 172]
HALIBUT A LA CREOLE--I
Wash a thick piece of halibut, put on a buttered baking-dish, and
season with salt and pepper. Cover with finely minced garlic, add
one cupful of canned tomatoes and enough boiling water to keep
from burning. Bake until done, basting as required.
HALIBUT A LA CREOLE--II
Lay halibut steak for an hour in oil and vinegar, adding chopped
onion and minced parsley to the marinade.
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