Cut the whites of three hard-boiled
eggs into rings, and arrange around the fillets after taking up.
Sprinkle the grated yolks over the fish and serve with Cream Sauce.
COLD HALIBUT FILLET
Prepare half a dozen fillets of halibut, remove the skin and bone,
and boil in court bouillon. Drain and sprinkle with olive-oil,
lemon-juice, minced parsley, and chopped onion. Serve with Tartar
Sauce.
FILLETS OF HALIBUT WITH TOMATO SAUCE
Prepare the fillets according to directions previously given, and
bake, basting with tomato-juice and melted butter. Serve with Tomato
Sauce.
FILLETS OF HALIBUT STUFFED WITH OYSTERS
Prepare the fillets according to directions given for Fillets of
Halibut a la Poulette. Roll each one around an oyster, fasten with
a wooden toothpick, and bake as usual.
[Page 188]
FILLETS OF HALIBUT WITH BROWN SAUCE
Put the seasoned fillets into a buttered pan with sufficient boiling
water, and bake, basting as required. Drain off the water, add to
it a teaspoonful of beef extract, and thicken with browned flour.
Pour the sauce over the fish, cover with buttered crumbs, and bake
until the crumbs are brown.
FILLETS OF HALIBUT WITH POTATO BALLS
Cut the solid meat into fillets, seasoning with salt, pepper, onion-
and lemon-juice.
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