[Page 175]
BAKED HALIBUT WITH LOBSTER SAUCE
Put a piece of halibut on a buttered fish sheet, sprinkle with
salt and pepper, and dredge with flour. Cover the bottom of the pan
with water, add a sprig of parsley, a slice of onion, two slices
of carrot, three tablespoonfuls of butter, and a bit of bay-leaf.
Bake for an hour, basting as required, and serve with Lobster Sauce.
BAKED HALIBUT WITH TOMATO SAUCE
Cook together for twenty minutes two cupfuls of tomatoes, one cupful
of water, a slice of onion, three cloves, and a teaspoonful of
sugar. Cook together three tablespoonfuls each of butter and flour,
stir into the hot mixture, and cook until thick. Strain, and pour
half of the sauce around two pounds of halibut placed on a buttered
tin sheet. Bake for thirty-five minutes, basting often. Transfer
to a hot platter and pour the remaining sauce around.
BAKED HALIBUT WITH CREAM
Cover the fish with Cream Sauce, then with crumbs, dot with butter,
and bake.
[Page 176]
BAKED FILLETS OF HALIBUT AU GRATIN
Bake half a dozen fillets of halibut for half an hour, seasoning
with salt and pepper and basting with milk. Cover with a Cream
Sauce to which half a cupful of grated cheese has been added, then
with fried crumbs.
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