Wipe dry and rub
with melted butter. Butter a china baking-dish, sprinkle chopped
onion on the bottom and put in the steaks. On top put a boiled
carrot cut into dice, half a dozen sliced tomatoes, a shredded
green pepper, and half a cupful of green peas. Add enough salted
boiling water to keep the fish from scorching, put a tablespoonful
of butter on top, cover, and bake until done. Drain the liquor
carefully from the pan, add three tablespoonfuls of white wine,
and thicken with a teaspoonful of butter rolled in browned flour.
Serve separately as a sauce.
HALIBUT A LA JARDINIERE--II
Cover two slices of halibut with a chopped onion, two tomatoes
sliced, a shredded and seeded green pepper, a dozen chopped almonds,
a tablespoonful of melted butter, and salt to season. Bake for
half an hour, pour over the sauce from the pan, and serve.
HALIBUT IN CUCUMBERS
Cook the halibut until tender in court bouillon, drain, and flake
with a fork. Make a Cream Sauce, seasoning with curry powder. Pare,
cut in halves, and parboil in beef stock
[Page 182]
as many cucumbers as are required. Scoop out the inside of each
half, fill with the creamed fish, cover with crumbs, dot with butter,
and bake in the oven until the cucumbers are soft.
Pages:
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147