There should be one and one half cupfuls of stock. Add one half
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cupful of cream, and when boiling add salt, pepper, and one
tablespoonful of grated horseradish soaked in lemon-juice.
HALIBUT STEAKS A LA MAITRE D'HOTEL
Season the steaks with salt and pepper, and rub thoroughly with
oil. Broil in a double-broiler, and serve with melted butter, minced
parsley, and lemon-juice.
TIMBALE OF HALIBUT
Chop half a pound of raw halibut and press it through a sieve.
Mix a cupful of bread-crumbs to a smooth paste with half a cupful
of milk, and cook until it thickens. Take from the fire, add the
fish pulp and the stiffly beaten whites of five eggs. Fill buttered
timbale moulds with the mixture and cook in a pan of hot water in
a moderate oven for twenty minutes. Serve with Cream or Tomato
Sauce.
FILLETS OF HALIBUT A LA POULETTE
Free the fish of skin and bones and cut it into fillets. Sprinkle
with lemon-juice, salt, and pepper. Cover with sliced onion and let
stand for half an hour. Remove the onion, dip into melted butter,
roll up each piece, and fasten with a wooden toothpick. Dip once
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more into the butter, dredge thickly with flour and bake for twenty
minutes in a moderate oven.
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