Add
a teaspoonful of corn-starch rubbed smooth with two thirds of a
cupful of milk and one third of a cupful of cream, whipped solid.
Fill buttered individual moulds, put into a pan of hot
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water, and bake in a slow oven for twenty minutes. Turn out on a
platter and surround with cooked peas, reheated in Cream Sauce.
SANDWICHES OF CHICKEN HALIBUT
Cut chicken halibut into thin fillets. Put together in pairs with
chopped oysters between, rubbed to a paste with seasoned crumbs
and cream. Rub with melted butter, sprinkle with lemon-juice, and
season with salt and pepper. Put into a shallow pan with half a
cupful of white wine, and bake for twenty minutes. Arrange on a
platter, sprinkle with minced parsley, and serve with Hollandaise
Sauce.
TURBANS OF HALIBUT
Have a slice of halibut cut two inches thick. Take off the skin
and cut into cylinders with a small tin baking-powder box. Steam
until firm and serve with a Cream Sauce flavored with parsley and
lemon. Or, bake in milk and serve with Cream Sauce, using stewed
and strained tomato for half of the liquid.
HALIBUT AND LOBSTER A LA HOLLANDAISE
Reheat equal quantities of boiled and flaked lobster and halibut
in Hollandaise Sauce.
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HALIBUT STEAK A LA JARDINIERE--I
Soak halibut steaks for an hour in salt and water.
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