Drain and put the fish into
a baking-pan. Turn over it a sauce made of one cupful of strained
tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour,
and salt, paprika, and grated onion to season. Cover closely and
bake until tender. Sprinkle with grated cheese and cook for five
minutes longer. Transfer the fish carefully to a hot platter and
pour the sauce around it.
HALIBUT A LA CREOLE--III
Boil together a pint of stewed tomatoes, a cupful of water, a slice
of onion, and three cloves. Blend together two tablespoonfuls of
butter and one of flour, and stir into the sauce when it boils.
Season with salt and pepper, and cook for ten minutes. Strain and
[Page 173]
cool. Skin the fish according to directions given in the recipe for
Baked Halibut--I. Put on a buttered tin sheet in a baking-pan,
season with salt and pepper, and bake, basting frequently with the
sauce.
BAKED HALIBUT--I
Take three or four pounds of the fish and remove the dark skin,
by dipping it into boiling water and scraping. Rub the flesh with
salt and pepper, put it into a baking-pan, and add enough milk
to cover the bottom of the pan an inch deep. Bake for an hour,
basting frequently with the milk. Take out the fish, remove the
bone and skin, and serve with Egg Sauce.
Pages:
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140