When done place it carefully on a hot dish, and pour over it the
juice from the pan.
HALIBUT PIE
Butter a china baking-dish and sprinkle with chopped shallots and
parsley. Add a layer of chopped halibut, and salt, pepper, grated
nutmeg, chopped shallots, and parsley
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to season. Dot with butter and cover with sliced hard-boiled eggs.
Add a cupful of Cream Sauce, and two wineglassfuls of white wine.
Wet the edge, cover with pastry, gash, brush with egg and bake for
an hour and a half in a moderate oven. Make a hole in the centre
and moisten the pie with milk if it becomes too dry.
STEAMED HALIBUT
Put the prepared fish on a plate, cover with a cloth, and put in
a steamer. Steam for two hours and pour over an Egg Sauce.
HALIBUT MOUSSELINES
Mince enough uncooked halibut to make two cupfuls, add one cupful
of soft bread-crumbs and one half cupful of cream. Press through
a colander, season with salt, pepper, lemon-juice, a suspicion
of mace and Worcestershire Sauce. Fold in carefully the beaten
whites of four eggs. Turn into buttered moulds (round-bottomed
ones) and steam one half hour. Turn out on separate plates, surround
with sauce, make a stock of the fish bones and water, and add it
to two tablespoonfuls of butter and two of flour cooked together.
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